Chocolate Mousse with Sea Salt and Olive Oil

Serves 4

Time 45 minutes

Ingredients

For the Crème Anglaise Base

200ml whole milk, warmed

3 egg yolks

50g caster sugar

1 tsp vanilla extract

For the Mousse

200g dark chocolate (70%), finely chopped

Prepared crème anglaise (from above)

To Serve

Extra virgin olive oil, for drizzling

Sea salt flakes, to serve

Method

Begin by preparing the crème anglaise base. In a saucepan, heat the milk until it just begins to simmer. In a mixing bowl, whisk together the egg yolks, sugar, and vanilla extract until the mixture turns pale and smooth. 

Slowly pour the warmed milk into the egg mixture over a bain-marie, whisking constantly to temper the eggs and prevent curdling. Allow it to thicken, reaching around 82°C if measuring. Strain the thickened crème anglaise through a fine sieve into a clean bowl to remove any lumps, and let it cool slightly.

Once the crème anglaise is warm, add it to the chopped chocolate in a heatproof bowl. Let it sit for a minute to gently melt the chocolate, then stir until smooth and glossy. Set this mixture aside to cool to room temperature.

After the mousse mixture has cooled, gently fold to incorporate a little air, enhancing its lightness. 

Spoon the mixture out onto your serving plate with a spoon, creating a well in the middle of the mix.

Drizzle each mousse with a touch of extra virgin olive oil and finish with a sprinkle of sea salt flakes.

This mousse is best enjoyed chilled and can be made up to a day in advance, keeping well in the refrigerator.