1. Melt the chocolate in a double boiler over low heat.
  2. When smooth and shiny, add oil and mix until smooth and homogeneous.
  3. Set aside and allow to cool.
  4. Whip the cream until it forms peaks.
  5. Slowly pour the chocolate mixture and balsamic into the cream, folding in with a spoon. Do not stir too much.
  6. Divide the mixture between ramekins.
  7. Cover and let cool at least half an hour before serving.
  8. Sprinkle the mousse with pistachios, peel and a thin drizzle of Orange EVOO.
Sous les oliviers
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