Olio Piro. Mousse au Chocolat

By Caroline Robitaille

 
 
" When in Paris you must try Mousse au Chocolat but until then, this luscious recipe allows for you to make this decadent treat in your own kitchens! A recipe that is traditionally made with butter, but no, no, no... if you want pure heaven on earth do switch out the butter for a really fresh delicious mild to medium EVOO.
 

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!"

- Caroline
 
  
 
Natural Chef and Olive Oil Sommelier from Northern California, Caroline shares her passion for creating seasonal, organic, unprocessed and local recipes using the freshest, most delicious Extra Virgin Olive Oil she can find.
 
She teaches EVOO tasting classes and hosts educational and wellness retreats centered around Olive Oil
 
Her website www.carolinerobitaille.com is an amazing ressource for all things olive oil.  
  
 
 
 
 
 
Olio PIro. Mousse Au Chocolat

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
Crème fouettée*

Over low heat, melt chocolate au bain-marie*
Add coffee
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

 

GALLERY

 

Links:

Chef Caroline Robitaille: www.carolinerobitaille.com

Caroline on Instagram: @chefcaroline