Olive Oil Chocolate Mousse, Almond Praline & Crème Anglaise

Makes: 6 serves

Cost: Approx $15

Did someone say Chocolate Mousse?
Grab you're belt ... let it out a notch or 2 because theres no way you can resist this! Prepare your senses!
Just wait til you try this silky & rich dessert

This is my take of George Colombaris' Olive Oil Chocolate Mousse recipe.
Don't be put off by fancy names ... its really just mousse, sugar syrup & custard.
Break it down to 3 main steps ... each with ONLY 4 or 5 good quality ingredients.

Spoiler

You didn't hear me say this but you could just give the praline and mousse a try. You will still be well rewarded with a unique, sexy (and easy) dessert you can use to impress guests.

Good Luck!

PS: don't be a douche like me and serve it with cocoa powder on top of the mousse ( i have nfi why i put it on .. still tasted wonderful but you will get a much better flavour with the sea salt flakes)

INGREDIENTS:

Almond Praline:
• 200 gm white sugar
• 10 T water
• A small handful slithered Almonds
• 1 tsp Almond essence

Creme Anglaise:
• 4 free range egg yolks
• 1/2 cup white sugar
• 600ml whole milk
• 1 tsp corn flour (optional - to help thicken)
• 2 tsp Vanilla Essence / Extract / Bean

Olive Oil Chocolate Mousse:
• 70 gm Extra Virgin Olive Oil (Use the best quality you can afford)
• 100 gm Dark Chocolate - Minimum 55% Cocoa content
• 200 gm Thickened Cream - 35% fat
• Sea Salt - to garnish

METHOD:

Making The Almond Praline:
1. Combine the Sugar & water in a saucepan and place over a medium - medium high heat.

2. Allow to bubble gently for a few minutes (10 mins?) until it turns a deep amber / golden colour. Do Not Stir.





3. Remove from the heat and add in the Slithered Almonds and essence mixture.

4. Pour out onto baking paper and allow to cool completely.





5. When cool hit with the back of a spoon to break into large chunks.

6. Store in a sealed container in the fridge. Keeps for a couple weeks.

Making The Creme Anglaise:
1. Pour the milk into a small saucepan and when it starts to boil (foam) turn it off.

2. Meanwhile, Sift in the sugar & corn flour(optional) into a heat proof bowl. Whisk together with the egg yolks til a pale yellow colour





3. Continually whisk & slowly pour in the hot milk to the egg mixture. (This helps the heat escape and stops the eggs from scrambling) Take a couple mins to do the process you should be fine.



4. Sieve the mixture into the saucepan to capture any impurities & place back on a medium low heat to thicken.Stir constantly with a wooden spoon and stop when the liquid is thick enough to coat the back of a spoon (somewhere between milk & yoghurt consistency)







5. Sieve the mixture AGAIN to capture any impurities. You will be left with a delicious silky smooth liquid.





6. Cool the bowl of hot liquid in a sink filled part way with water.
The quicker we cool it the quicker we can get it into the fridge to cool completely



into the fridge it goes ...


Making The Mousse:



1. When the Anglaise is ready serve it into your serving bowl and place back in the fridge.

2. Whip the cold cream to soft peaks

3. Place the chocolate into a bowl over a saucepan of simmering water and stir til melted

4. Stir in the Olive Oil & remove from heat

5. Keep stirring gently til the mixture is 'just warm' (not hot) and gently fold through the cream

6. preferably you would serve instantly - but can place into the fridge for 15 min to firm up a little bit if needed.

7. Spoon over the Anglaise garnish with the praline. Season with a touch of sea salt (it may sound weird but it brings out a sweet flavour) and serve!

 

This is genius!!
Recently bought an ice cream maker and I think i might modify the mousse recipe (little less oil) into an icecream and serve with the praline.

 

Looks awesome. Wonder how it would be substituting other oils like say, macadamia nut oil?

 

i forgot i put this up.

Maybe no one likes this recipe

be keen to hear your results.
I love Olive Oil Ice Cream, but you might want to be careful with that mousse (depending on how you do it) Its really not meant to be frozen as it goes quite grainy.
You are right in thinking to use much less olive oil.

Good Luck!

 

This sounds interesting, and yummy!

 

Scon sorry didn't see you there

I dont see any reason why you couldnt use macadamia oil.
Love to give that a go next time round and see what happens
Cheers!

Thanks brayway

It certainly is.
Its a fairly simple recipe to make.
I hope the billion pictures help explain it thoroughly

 

I can't believe you use imitation vanilla essence

 

I'll let you in on a little secret ...
The Creme Anglaise photos here are actually photos i took when i made my first ice cream batch in the new ice cream maker.
It just made sense to use them instead of take a whole lot of new photos for the same process

As i have just moved house i didn't have any Extract or bean lying around & didn't want to go buy any as i had never made this before.
Since the ice cream turned out pretty well i have since purchased some Vanilla Extract

The end product in the OP did indeed have Extract.
I'm not above using Vanilla Essence (my mother cooked with it for years), but i do agree that the alternatives are a superior product and don't have the same kind of after taste

FYI here is the result ...
Marsbar Ice Cream & Caramello Choc Fudge