A dessert from the tasting menu at the Biolea Astrikas Estate restaurant.
Two ingredients: dark chocolate and water. No cream, eggs or sugar – the mousse is made by whisking melted chocolate over ice, just like whipped cream. It comes out very intense, so Biolea serves it with a few drops of Neratzi olive oil and a pinch of sea salt. Chocolate, orange and salt, without a gram of dairy fat.
Ingredients
- 200 g (7 oz) 70% dark chocolate, chopped
- 175 ml (¾ cup) water
- Biolea Neratzi olive oil
- fleur de sel or coarse sea salt
Method
- Warm the chocolate and water in a heavy-based pan over low heat, stirring, until smooth.
- Pour into a deep metal bowl. Set the bowl inside a larger bowl of ice and cold water.
- Whisk with an electric mixer on the highest speed for about 5 minutes, until the mixture thickens and turns glossy – the texture of buttercream. If it starts to go grainy, stop.
- Using two spoons, shape into quenelles and lay them on a tray lined with baking paper. Chill until serving.
- Just before serving, drizzle each portion with a few drops of Neratzi olive oil and sprinkle with a pinch of salt.
If the mousse splits: melt it again in the pan and whisk once more, for a shorter time.
Which olive oil?
Biolea Neratzi – extra virgin olive oil pressed together with bitter oranges. In desserts it's used raw and by the drop; one bottle will see you through many of these mousses.
Recipe: Biolea Astrikas Estate restaurant. Photos: Biolea. Published with the producer's permission.