Serves 4
INGREDIENTS:
100g dark chocolate (around 70% cocoa solids), chopped
60g caster sugar
2 large eggs, at room temperature
250g mascarpone
1tbp extra virgin oil
1 tsp vanilla extract
30g roasted hazelnuts, chopped
Sea salt
Optional flavourings (choose one):
1 tbsp rosewater
or 1 tbsp orange liqueur (such as Cointreau) and finely grated zest of ½ orange
or 1 tbsp cooled strong espresso
Tips for making this mousse a bit more special
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Rosewater: Top with a few fresh raspberries and a light scatter of chopped pistachios.
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Orange: Add extra orange zest on top and a few curls of dark chocolate.
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Coffee: Finish with a dusting of cocoa powder or finely grated dark chocolate and a single coffee bean on each mousse, if you like.
METHOD:
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Place the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Leave to melt gently, stirring once or twice, then remove from the heat and let it cool for 2–3 minutes.
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Stir the caster sugar into the warm chocolate until dissolved, then add the eggs and your chosen flavouring (if using). With a hand-held electric whisk, beat the mixture for about 4–5 minutes, until it thickens slightly, looks glossy and has increased a little in volume.
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Add the mascarpone and whisk briefly, just until smoothly combined – take care not to overbeat at this stage so the mixture stays light. Then fold in 1 tsp vanilla extract and half of the chopped roasted hazelnuts.
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Divide the mousse between four small glasses or dessert cups. Cover and chill in the fridge for at least 15 minutes, or for up to 24 hours, until softly set.
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Just before serving, you can finish each mousse with a drizzle of extra virgin olive oil, chopped roasted hazelnuts and a sprinkle of sea salt.
