- Pop the chocolate into a heatproof bowl and place over a pot of simmering water, be sure that the pot is only about ¼ full of water and the water is not in direct contact with the bottom of the bowl.
- Whisk the cream until it reaches soft peaks.
- Place the cherries (or other berries) into a small bowl with the grappa and toss so the grappa is evenly distributed.
- Once the chocolate has melted remove from the heat and slowly pour in the olive whilst constantly stirring with a wooden spoon.
- Once this is done slowly fold the chocolate mixture into the cream a little at a time with a spoon or spatula.
- Arrange the cherries or berries between four glasses and then sprinkle with a little pistachio, spoon some mousse over the top and then more pistachio.
- Place into the fridge until ready to serve or eat right away.
Olive Oil Chocolate Mousse
Recipe by Tobie Puttock
Serves 4
Ingredients
- 150g Couverture chocolate
- 250g Pouring Cream
- 100g Favourite cold pressed olive oil
- About 15 cherries (or other berries), washed, halved and pitted
- 1 shot of grappa
- Small handful of pistachio nuts, shelled and slightly crushed in a mortar and pestle.
