Chocolate mousse with Espelette pepper

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Mousse au chocolat au piment d'Espelette
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
5 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
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Recipes for children Dessert Vegetarian Gluten-free

Ingredients

A PDO
For 6 personnes
  • 200 g dark chocolate
  • 4 eggs
  • 2 tablespoons of traditional-style olive oil
  • Fleur de sel
  • 1/2 teaspoon of Espelette chilli PDO
  • A few chopped pistachios (optional)

Tip

We recommend a traditional-style olive oil from Provence – ripened olives PDO, from the Vallée des Baux-de-Provence – ripened olives PDO, from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil from France or matured olives… 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

  • Melt the chocolate in a bain-marie. Add the traditional-style olive oil to the melted chocolate, followed by the Espelette pepper (half a teaspoon or even a level teaspoon, depending on your taste).
  • 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.
  • Spoon the mousse into small glasses and leave to set in the fridge for at least 2 hours.
  • Just before serving, sprinkle with a few chopped pistachios for decoration and to add a bit of crunch.

Tip

We recommend a traditional-style olive oil from Provence – ripened olives PDO, from the Vallée des Baux-de-Provence – ripened olives PDO, from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil from France or matured olives… 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
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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