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.

INGREDIENTS 

• 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

METHOD 

• 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.