Nigella's Chocolate and Olive Oil Mousse

Advertisement
Resume
The Living Room Ep 15 Recipe: Nigella's Chocolate Olive Oil Mousse
The Living Room Ep 15 Recipe: Nigella's Chocolate Olive Oil Mousse
You're watching The Living Room Ep 15 Recipe: Nigella's Chocolate Olive Oil Mousse Queen of the kitchen, Nigella Lawson, catches up with Miguel and teaches him how to make her Chocolate Olive Oil Mousse

To access Tenplay, you must reside within Australia.

If you reside in Australia but can't access content, please contact us at contactus@networkten.com.au

Get exclusive access to this video & more
Become a tenplay member or sign in and enjoy the benefits.

Queen of the kitchen, Nigella Lawson, catches up with Miguel and teaches him how to make her Chocolate Olive Oil Mousse
Air Date: 18 May 2018

Recipe by: Nigella Lawson

Prep Time: 30 minutes

Serves: 6-8

Ingredients

To Serve:

Select all
Select ingredients from above to add to shopping list

Method

  1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.
  2. Whisk the egg whites and a pinch of maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment.
  3. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of maldon salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
  4. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.
  5. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.
Recommended Recipes