Chocolate mousse on a bed of pears

Cailletier variety olive oil
Subtle flavour
Mousse au chocolat sur lit de poires
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian Gluten-free Automn

Ingredients

A PDO
For 6 personnes
For the pear compote:
  • 3 small pears
  • 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 subtly 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 pears: peel and dice them into very small cubes. In a bowl, combine the diced pears, olive oil and vanilla extract. Mix together and set aside at room temperature.
  • 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 through but not cook). Mix well.
  • Whisk the egg whites until stiff. Gently fold into the chocolate mixture.
  • In small glasses, place a thick layer of pears 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 subtly 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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