The Salt Book
Chocolate Mousse with Olive Oil & Maldon Salt
- 1 cup heavy cream
- 225g 70% cocoa solids chocolate
- extra-virgin olive oil
- Maldon salt
This dessert is the perfect illustration of just how well chocolate and salt go together. Strong, dark chocolate can be almost bitter, and the salt serves to counteract the bitterness, bringing out the pure chocolate flavour, and adding a delicate crunch to the silky smooth mousse. This recipe is adapted from The New Spanish Table by Anya von Bremzen.
- Put the cream in a small, heavy saucepan and heat until almost boiling. Chop the chocolate finely, either in a food processor or with a knife. Place in a metal bowl and pour the hot cream over all at once. Let the cream stand for 2 to 3 minutes while the chocolate melts. Using a rubber spatula, gently stir the cream slowly in a circular motion from the centre to the side of the bowl until all the chocolate is incorporated. Transfer the mixture to a clean bowl, cover with cling film and let sit at room temperature for at least 4 hours. To serve, use a melon baller to scoop the mousse into chilled martini glasses or decorative shallow bowls. Pour 2 to 3 teaspoons of the olive oil around the mousse, and drizzle a tiny amount over the top. Sprinkle generously with Maldon salt.
- Maldon salt is specified here because its texture is ideal, but you might also try Murray River pink salt, or Hawaiian ‘Alaea salt—their colour will add to the visual appeal of the dish. And if you were feeling adventurous, you could even serve it with a sprinkling of smoked chilli salt.