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!