Salted Choc Mousse with Olive Oil

  • by Jean-Paul Bouic
Salted Choc Mousse with Olive Oil

This dish is a perfect example of how well chocolate and sea salt go together. Jersey Sea Salt brings out the pure chocolate flavour whilst adding a delicate crunch to the mousse.


  • 200g plain chocolate, broken into pieces.
  • 80g caster sugar.
  • 5 large eggs, separated (you will use only three of the whites)
  • 100ml extra-virgin olive oil plus extra to serve
  • 1½ tsp brandy
  • Jersey Sea Salt


  • Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time don’t let the bottom of the bowl touch the water. Leave to cool for a while.
  • Stir 30g of the caster sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy. 
  • Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy.
  • Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks. 
  • Divide the mixture between six dishes and cover each dish with cling film or tin foil and put in the fridge to firm up a little. Keep checking the mousse every twenty minutes or so as you don’t want the mousse to be to firm.
  • To serve pour a little pool of olive oil on top of each mousse and sprinkle over Jersey Sea Salt to finish. 


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