17
Ingredients
- 50 g Helios extra virgin olive oil
- 75 g Lindt Excellence Dark 85% Cocoa
- 125 g stiffly whipped heavy cream
Instructions
Melt the chocolate in a double boiler, add the olive oil and mix. When the temperature reaches 41°C, fold in the stiffly whipped cream.
Let it rest in the refrigerator for 10 minutes so the mousse becomes a bit firmer.
Serve with a little sea salt on top or with some peanuts.
Notes
Tip: Serve with sea salt or peanuts on top for extra flavor.
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