John Myers
Minted Chocolate Mousse with Olive Oil, Salt and Bread Chips
The perfect minted chocolate mousse with olive oil, salt and bread chips recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate
- 80 g Milk chocolate
- 4 sheet Gelatin
- 4 Pc. Eggs
- 50 ml Espresso
- 1 shot Freshly squeezed orange juice
- 4 tbsp Sugar
- 400 ml Cream
- 8 Pc. Mint stalk
- 0,25 Pc. Ciabatta
- Olive oil
- Coarse sea salt
- Break the chocolate and carefully melt it in a water bath in a metal bowl. Soak the gelatine in cold water.
- Separate the eggs and beat the egg yolks in a metal bowl over the water bath with orange juice and espresso until frothy. Squeeze out the gelatine and dissolve in the egg cream while stirring.
- Pour liquid chocolate into the cream and stir in with a whisk. Let cool down.
- Beat egg whites with sugar until stiff. Pluck off the mint leaves and use the magic wand to pass them through the cream, the cream is automatically half stiff – carefully do not turn over. Fold both under the chocolate egg cream and chill for at least 4 hours.
- Dry the ciabatta in the oven at 200 degrees until they are light golden yellow. Duration approx. 8-10 minutes
- Cut off the cams and arrange on a plate. Drizzle with very good olive oil and spread small grains of sea salt on the plate. Serve with the mint leaf and the bread chips.
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