- 180 g 60-70% chocolate
- 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
- 300 g pure cream
- Optional extras: Raspberries and chopped pistachios, to top
- Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Whisk in the extra virgin olive oil and allow to cool.
- Whip the cream to soft peaks then gently fold into the chocolate, a little at a time, being careful not to over mix it. Spoon the mousse into jars or bowls, top with some raspberries and pistachios, if using. Refrigerate for 15-30 minutes, or until it has become a slightly firmer texture and serve.