Chocolate mousse on a bed of peaches

Olive oil made from the Négrette variety
Subtle flavour
Mousse au chocolat sur lit de pêches
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
15 min
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Recipes for children Dessert Vegetarian Gluten-free Summer

Ingredients

A PDO
For 6 personnes
For the pear compote:
  • 3 peaches
  • 2 tablespoons of mild-flavoured olive oil
  • 2 tbsp vanilla extract
For the chocolate mousse:
  • 200 g dark chocolate
  • 4 eggs
  • 2 tablespoons of mild-flavoured olive oil
  • Fleur de sel

Tip

We recommend a mild-flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. Our tip: for lighter mousses, add an egg white before whisking the egg whites to stiff peaks. More chocolate mousse recipes on our website: Chocolate mousse & traditional-style olive oil

Instructions

  • Prepare the peach compote: peel the peaches and dice them into small cubes. Place the peaches in a saucepan with the olive oil and vanilla extract. Gently fry for 5 to 10 minutes. Set aside (leave to cool).
  • Meanwhile, melt the chocolate in a bain-marie. Add the olive oil to the melted chocolate.
  • Separate the egg whites from the yolks.
  • In a bowl, whisk the egg yolks. Very gently pour the melted chocolate over the egg yolks, whilst continuing to whisk (they should warm up but not cook). Mix well.
  • Whisk the egg whites until stiff. Gently fold into the chocolate mixture.
  • In small glasses, spoon in a thick layer of the peach mixture and cover with chocolate mousse. Leave to set in the fridge for at least 2 hours.
  • Just before serving, add a little fleur de sel.

Tip

We recommend a mild-flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. Our tip: for lighter mousses, add an egg white before whisking the egg whites to stiff peaks. More chocolate mousse recipes on our website: Chocolate mousse & traditional-style olive oil
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