Olive Oil Chocolate Mousse
Just thought you should all know, Penny from Jeroxie Addictive and Consuming , is giving away 8 bottles of Cobram Estate‘s new Manzanillo Extra Virgin Olive Oil. You should go over there and enter right away!
I was lucky enough to score a bottle from her shipment and she asked me to try out a recipe with it. I tried George’s olive oil chocolate mousse.
Olive Oil Chocolate Mousse200g Lindt 70% dark chocolate, chopped
200ml pouring cream, whipped
1/2 cup Cobram Estate Manzanillo Extra Virgin Olive Oil
1/2 cup frozen mixed berries, thawed
Melt chocolate in a heatproof bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl). Set aside to cool slightly.
Combine the melted chocolate and cream in a bowl, slowly pour in olive oil, continuing to whisk until thick. Spoon into serving glasses and refrigerate for 10 minutes or until ready to serve.
Serve mousse, topped with berries.