I had three choices.
To eat this mousse selfishly with the Brief Wondrous Life of Oscar Wao in one hand, in morning light, in my cotton jammies, to serve it at a playful children's party or to serve it as a dessert after a dinner........ in a more elegant fashion.
But we all know that the party and the elegant dinner was just a figment of my imagination, so yes, I dived into it while in my jammies with Oscar Wao's brief life just within reach.
The morning was blessed to be bright and sparkling. So I did the photo shoot based on the three different settings that were mingling in my head. (just to prove to myself that mousse
can be breakfast food is versatile).
Who would have thought chocolate mousse could be made without eggs but with olive oil instead? George Calombaris, one of the judges for Junior Masterchef Australia did. After all he is a sweet Greek.
But I didn't get it from his cookbook. I got it off a page from Delicious magazine in an advert for Bulla Thickened Cream.
I can't help it. I get attracted to recipes from adverts. And to Bulla thickened cream. And to Delicious. And to mousse.
However, I was worried that the note and slick of olive oil would come strong and odd in a mousse. So I handed it to H rather gingerly. Then, from the mouth of the most cynical eater came these words..."It tastes like ice cream." He finished it. And why wouldn't he? It was chocolaty. It was pretty. And it was healthy.
I'd like to believe in healthy.
No friends, it isn't a fly. It's an over-roasted chip off a pistachio nut.
Olive Oil Chocolate Mousse...George Calombaris
100 gm dark chcolate ( I used Tudor Gold 55% cocoa)
50 gm dark chocolate, 70% cocoa (I used the same above)
100 ml evoo
1 cup (250 ml ) thickened cream
1-2 drops lemon juice
1 cup 9140 gm) pistachio kernels, toasted & roughly chopped
Place chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water) and stir until melted. Stir in the olive oil, then remove from heat and cool for 5 minutes.
Meanwhile, in a chilled bowl whip cream to soft peaks. Gently fold the whipped cream into chocolate mixture until combined. Divide the mousse amoung 4 serving bowls and chill in refrigerator or serve immediately.