(Green) Chocolate Mousse

mousse open book

I am a very, very lucky food blogger, but I have been negligent with spoils of my luck, and for that I apologise, sorry! Months ago (months!) I was fortunate enough to win a prize from Nicky of the beautiful blog Delicious Days by identifying the rose apple/wax jambu. The prize? Delicious Days, the cookbook.

A few weeks later the package arrived all the way from Munich. I rabidly ripped the package open and flipped through the pages of this fun, funky, well-designed cookbook, my attention grabbed by the engagingly beautiful photography, and recipes that made my mouth water and stomach rumble.

making mousse

This was all the way back in November, eons ago! In the following weeks a made a few of the recipes, and even took some photos, fully intending to blog about these delicious days treats, but life got in the way. Then it was xmas, and holidays and there still wasn’t even a peep here at pikelet and pie about the flatbread, dukkah or the sumptuous chocolate mousse. I had edited the photos, they were all ready to go, but somehow it still didn’t happen.

eating mousse

Then, I saw a recipe in the newspaper for Extra Virgin Chocolate Mousse, and my memory was jolted. I recalled a creamy, rich and complex dessert, moreish, decadent and delightful, a mousse spiked with earthy and spicy olive oil that I made all the way back in November from a beautiful gift of a sweet and irresistible book.

Thank you Nicky, there are more posts to come from this delicious cookbook, also, I am sorry that I was so tardy in posting this one. Congratulations on the great book!

mousse

 

(Green) Chocolate Mousse
(Adapted from Delicious Days beautiful cookbook, I changed some of the sugars used, to what I was able to find here in Australia.)
The original mousse was topped with a mixture of green fruit, granny smith apple, kiwi, pear and grapes. It was the start of the stone fruit season when I made this and I couldn’t resist replacing this mixture with lightly stewed fragrant peaches. This alteration changes the whole nature of this dessert, not for the better or worse, it is just different.

For Mousse:
200g high quality dark chocolate
75ml very good olive oil
3 large eggs
50g raw sugar
50g white sugar
200ml thickened cream

For Topping:
75g raw sugar
5T pine nuts, dry toasted until lightly browned
2 or 3 ripe peaches

For Mousse:
Break chocolate into pieces. Put into a bowl and slowly melt over a pan of hot water (ensure that the bowl doesn’t touch the water). When melted, stir in oil, then set aside and cool for 15 minutes.
Separate the eggs. Beat the egg yolks together with the raw sugar until mixture is white and creamy. In another bowl, beat the egg whites with the white sugar until stiff. In a third bowl, whip the cream until soft peaks form. One after the other, carefully fold into the chocolate: first the egg-yolk mixtures, then the whites and finally the whipped cream. Decant into pretty ramekins or glasses. Cover and set in refrigerator for at least 4 hours.

For Topping:
Melt the raw sugar in a pan over medium heat without stirring. As soon as the last sugar crystals have dissolved and the sugar begins to turn light brown, add the pine nuts and stir in with a heat-resistant spoon (Nicky warns: be careful – the sugar is very hot!). Pour onto a tray lined with baking paper and spread into a thin layer and let it harden. As soon as it has cooled off, break into pieces. Either crush it coarsely in a mixer or place in a freezer bag and crumble with the help of a rolling pin (I was very VERY lazy with this component, and failed to crush this finely. Don’t make the same mistake!)

For Fruit:
In the original recipe this fruit topping was chopped granny smith apple, pear, kiwi and grapes. I replaced this with fresh ripe beautiful peaches as I was smitten at the start of the stone fruit season. I melted 3T sugar in a pan with the same amount of sugar, then added the chopped peaches and heated very lightly for a few minutes until the fruit was very lightly stewed. Cool and serve with fruit.

To Serve:
Top the individual mousses with fruit then sprinkle with pine nut crunch.

This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.

6 Comments

  1. Y
    Posted February 22, 2009 at 5:22 am | Permalink

    Lucky you to have won a copy of that book! Your mousse looks great. I hope you get round to posting the other pictures soon.

  2. Posted February 22, 2009 at 12:23 pm | Permalink

    I know, right? I never win anything. It tasted delicious, if I remember correctly from way back when in November!

  3. pmum
    Posted February 24, 2009 at 7:01 am | Permalink

    lovely surprise to win with wax jambu.
    I miss having bowls of them around for decoration.
    (and the crunchy tartness in salads)
    you’ve always made amazing mousses!

  4. Posted February 24, 2009 at 11:48 am | Permalink

    Mum, you should ask Van to buy some for you, they are everywhere in Vietnam! I always found them too waxy to love, but they are so pretty.

  5. Posted February 25, 2009 at 6:42 pm | Permalink

    Olive oil mousse? YUM. I recently had some olive oil ice cream at a restaurant and was mystified by how light and airy it was. I’m going to have to try this… perhaps it can unlock some mysteries that will lead me in the direction of recreating this ice cream I had!

  6. Posted February 26, 2009 at 2:13 am | Permalink

    Jesse: The olive oil in the mousse adds an interesting, complex, earthy and nutty undertone which makes this mousse so interesting. I never thought about the fact that its chemical makeup, its very oiliness could affect the texture so greatly, though it seems so obvious!
    Good luck with recreating the ice cream!

2 Trackbacks

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  2. By Dinner for 4 | Dinner for (n)one on August 26, 2010 at 5:38 am

    [...] as it has to be crumbled later on anyway, and the texture was good.  If you’re interested in the recipe, someone has already posted it, so I won’t do the same [...]

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