George Calombaris’ Chocolate Mousse

Name: Chocolate Mousse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: International, French
Ingredients: 150 ml extra-virgin olive oil; 200 g 70% dark chocolate (chopped); 2 tbsp caster (superfine) sugar; 600 ml thickened (whipping) cream; 55 g caster (superfine) sugar; 100 g walnuts (chopped); 1 tsp salt flakes

George Calombarisʼ Chocolate Mousse recipe tastes incredible. See ingredients & method below.

This is one of the easiest chocolate mousse recipes in the world.

To make this luscious treat, you just need olive oil, chocolate, cream and sugar. You can even make it in front of your guests, so you look like a legend. Serve it straight away – there's no need to chill. But if you do prepare it ahead of time, remove from the fridge 20 minutes before serving.... More

prep

cook

yield

difficulty

Pairs with

Port

Banyuls

Ingredients

Chocolate Mousse

150 ml extra-virgin olive oil
200 g 70% dark chocolate (chopped)
2 tbsp caster (superfine) sugar
600 ml thickened (whipping) cream

Candied Walnuts

55 g caster (superfine) sugar
100 g walnuts (chopped)
1 tsp salt flakes

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Method

Candied Walnuts

To make the candied walnuts, place the sugar and walnuts in a saucepan over medium-high heat. Cook, stirring often, until the sugar starts to caramelise and coat the walnuts. Season with the salt, then spoon the nuts onto a baking tray lined with baking paper and leave to cool completely.
Combine the olive oil, chocolate, sugar and a pinch of salt flakes in a heatproof bowl and set it over a saucepan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir the chocolate until completely melted, then remove from the heat and set aside to cool at room temperature.
Whip the cream to soft peaks, then whisk in the chocolate mixture until well combined. Divide between 4 x 250 ml or 6 x 200 ml serving glasses. Top with the candied walnuts and serve.

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