Psssst!! Just thought you should all know, Penny from Jeroxie Addictive and Consuming, is giving away 8 bottles of Cobram Estate's new Manzanillo Extra Virgin Olive Oil. You should go over there and enter right away!
I was lucky enough to score a bottle from her shipment and she asked me to try out a recipe with it. I tried George's olive oil chocolate mousse.
Olive Oil Chocolate Mousse
200g Lindt 70% dark chocolate, chopped
200ml pouring cream, whipped
1/2 cup Cobram Estate Manzanillo Extra Virgin Olive Oil
1/2 cup frozen mixed berries, thawed
Melt chocolate in a heatproof bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl). Set aside to cool slightly.
Combine the melted chocolate and cream in a bowl, slowly pour in olive oil, continuing to whisk until thick. Spoon into serving glasses and refrigerate for 10 minutes or until ready to serve.
Serve mousse, topped with berries.
200g Lindt 70% dark chocolate, chopped
200ml pouring cream, whipped
1/2 cup Cobram Estate Manzanillo Extra Virgin Olive Oil
1/2 cup frozen mixed berries, thawed
Melt chocolate in a heatproof bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl). Set aside to cool slightly.
Combine the melted chocolate and cream in a bowl, slowly pour in olive oil, continuing to whisk until thick. Spoon into serving glasses and refrigerate for 10 minutes or until ready to serve.
Serve mousse, topped with berries.
I like olive oil mousse, especially with good quality olive oil. I prefer to eat it straight away and don't ever let it see the fridge