Ingredients
270 gr. Chocolate - %70 Cacao
80 ml Olive Oil
5 Egg
150 gr. Caster Sugar +1 pinch of Salt
30 ml. Grand Marnier
Zest of an Orange
Methot
Chop chocolate into small chunks.
Take two small bowls and seperate egg whites and egg yolks.
Take a glass bowl and arrange your Bain-marie to melt the chocolate chunks.
Add olive oile and grand marnier to melted chocolate.
In a mixing bowl whisk egg yolks and half of sugar and add the mixture to the melted chocolte and set aside.
In a new bowl whisk egg whites and remaining sugar until merengue has its sharp peaks. When merengue is ready, add half of the zest to chocolate mixture and stir.
Then add merengue to the chocolate mixture by folding with a spatula
Pour mouse mixture to individual serving bowls or glasses. Place the mousse in the fridge for 3 hours or overnight.
Serve with a sprinkle of orange zest.
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