Olio Piro. Mousse au Chocolat
By Caroline Robitaille
For this, I used the absolute perfect pairing... Olio Piro. This Extra Virgin Olive Oil imported fresh from Tuscany is very green and truly comes alive, with a first smell of very sweet flower and pepper on the back, with a perfect balance. It really changes a dish from good to great!"
This recipe serves 4
6 oz. quality semi-sweet chocolate
3 Tbsp. finely ground coffee
1 Tbsp. Extra Virgin Olive Oil Piro.
1/2 tsp. vanilla extract
3 fresh eggs
Over low heat, melt chocolate au bain-marie*
Remove from heat and add Piro. and vanilla extract
Separate eggs and add yolks, un-à-la-fois*
Beat whites to soft peaks
Fold into chocolate mixture.
Refrigerate 3-4 hours Olio Piro.
Top with Crème fouettée
*Crème fouettée*: Whip heavy cream with a dash of bakers sugar for 2-3mins . Be careful not to over whip or you’ll get some Beurre!
*Au bain-marie: Double boiler
*un-à-la-fois: One at a time