Chocolate Olive Oil Mousse
Drive into the delightful world of sweet indulgence with Jay's Chocolate Olive Oil Mousse – a treat that not only tickles your taste buds but also embodies Jay's signature touch of elegance. Meet Jay, our dessert magician, who swears by a small batch of her own vanilla-infused olive oil. And guess what? She's got a favorite sidekick – Cantasole's Peranzana extra virgin olive oil!
Our olive oil brings a fruity dance to the mix, complete with a touch of sweetness that's a match made in dessert heaven. But hold on, there's a sprinkle of spiciness too – just enough to keep things exciting without stealing the show. Join Jay in the kitchen for a fun-filled adventure, and let's whip up a batch of this velvety chocolate goodness together! Get ready for a taste sensation that's as friendly as it is fabulous, but first, check her inspiring instagram page: https://www.instagram.com/_eeeat_/
Cooking time:15 minutes
Chill time: 2 hours
- 300g silken tofu
- 225g dark chocolate
- 8 tablespoons of Peranzana extra virgin olive oil
- 1 vanilla pod
- flaky seasalt to taste
Start by putting the extra virgin olive oil in a small pot and warming it gently.
Cut the vanilla pod lengthways and scrape out the vanilla.
Add the stick and the scraped out kernel to the olive oil and let it infuse for another 5 minutes over gentle heat.
Set the oil aside to cool and let it infuse for at least 2 hours.
For the chocolate mousse, melt the chocolate in a double boiler or a microwave.
In a blender, combine the melted chocolate with the silken tofu and blend until smooth.
Transfer the mixture to serving dishes or a large bowl and refrigerate until chilled.
Before serving, drizzle with a generous amount of the vanilla infused olive oil and sprinkle with flaky seasalt.