Justine Schofield's Extra Virgin Olive Oil Chocolate Mousse

Justine Schofield's Extra Virgin Olive Oil Chocolate Mousse

Prep
0
Cooking time
25
Serves
6

Method

1. Place the blueberries and icing sugar into a bowl and macerate for 15 minutes. Crush with the back of your spoon to release some of the juices.

2. Gently melt the chocolate in a bowl standing over a pot of simmering water. Remove and let cool to room temperature. Gradually add the Cobram Estate Robust Extra Virgin olive oil, stirring constantly, so that the mixture goes really glossy. 

3. Whip the cream to medium peaks and then pour in a little of the melted chocolate mixture and fold to combine. Continue adding and folding in the chocolate bit by bit until you have a smooth mousse. 

4. Serve a generous dollop of chocolate mousse with the berries and hazelnut and an extra dollop of cream (optional).

Ingredients Chevron Icon

100g hazelnuts, toasted and roughly chopped

1 punnet of blueberries

1 tsp icing sugar 

150g good quality dark cooking chocolate

300ml of thickened cream + extra whipped cream to serve (optional)

100ml Cobram Estate Robust Extra Virgin olive oil