Chocolate mousse with blood orange as a delicious twist! Make it in minutes…

For more suprising elements  just add your favourite spirit. The most aromatic way is to go for Cognac (or another quality brandy), adding 1 tablespoon to the melting chocolate.

 

1 tea spoon Blood OrangeInfused Olive Oil

 

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly

Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate,blood orange infused olive oil and cocoa powder until combined.

In a separate bowl, whip cream until thickened (be careful not to over-beat).

Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

*Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo – freeze for about 3 hours (but don’t freeze solid).

Inspiration by: www.taste.com.au