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Melt chocolate in double boiler and olive oil.
Whisk the egg yolks with the sugar work and salt. Stir in chocolate mixture. Beat the egg whites until stiff and beat gently, pour the mousse into individual ramekins and leave for a few hours in the fridge to stand.
To serve, pour a drop of oil on the foam and sprinkle with a few grains of salt.
- 100 g dark chocolate 70%
- 30 g extra virgin olive oil
- 60g sugar
- 3 egg yolks Bio
- 4 egg whites Bio
- Pinch of sea salt
Total time: Preparation + Cooking time: 0 min