Shorts of dark chocolate mousse with extra virgin olive oil Rozò, speculoos and caramel with salt from Piran
Yield: 8 servings
For the caramel:
100 g of sugar
200 g of fresh cream
Piran salt
For the mousse :
100 g of dark chocolate 70 %
60 g of sugar
30 ml extra virgin olive oil RoZò Parovel
3 egg yolks
4 egg whites
Piran salt
4 cookies muesli
whipped cream
For the caramel: sprinkle the bottom of a pan with sugar, pour a tablespoon and a half of cold water and place over medium heat. Rotate the pan to distribute water over the entire surface. Let the sugar darken without stirring. When sugar will get a beautifully uniform amber color, remove from heat and pour in the cream pan (be careful not to get burnt!). Put on low heat and, stirring with a wooden spoon, melt the caramel and thicken the sauce. Add a couple of pinches of Piran salt, stir, remove from heat and let cool.
To prepare the mousse: melt the chocolate in a double boiler. Remove from the bain-marie, add the oil, mix well and let cool slightly. Work the egg yolks with the sugar and a pinch of salt. Add the chocolate mixture stirring well. Finally, incorporate the egg whites, mixing with a movement from the bottom up.
Put a couple of teaspoons of salt caramel on the shorts bottom, cover with a layer of crumbled biscuits and fill with chocolate mousse. Let it sit in the refrigerator for a couple of hours. Serve completing with a nice dollop of whipped cream.
Author of the recipe: ALESSANDRA COLACI
She’s a little entrepreneur from Trieste of Friulian and Apulian origins. «From a couple of years I’ve been living in the family house in the Friulian countryside. I’m married to a lovely Frenchman. Since I was a child listening to the tales of the travels my great-aunt made to Japan at the beginning of the twentieth century, I let myself being enchanted from those lands’ languages and cultures and from the Asian world in general. Come and read my recipes on www.unacasaincampagna.com»
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.
The liquor that we suggest you pair the recipe with is E2P Bitter Olive Liquor.