Dark chocolate and olive oil mousse with black olive shortbread, olive oil cremeux, fresh raspberries and dried black olives – serves 4

Mousse Ingredients:

150 g Dark chocolate 70% Cacao
100 ml extra virgin olive oil
4 large Eggs
Pinch of salt
50 g castor sugar
1 Gelatine leaf

Method:

Melt the chocolate over a Bain-Marie. When its melted add in the gelatin leaf and slowly add in the olive oil. In a separate bowl separate your eggs. Whip your egg whites while slowly adding the castor sugar to create a meringue. Mix in yolk with the chocolate mixture, then fold in the egg whites. Set in a container.

Olive Shortbread Ingredients:

1 cup salted butter, at room temperature
3 tablespoons packed light brown sugar
2 cups all-purpose flour
1 cup oil-cured olives

Method:

Beat your butter until it’s light and creamy. Then add your sugar . When that is combined add in the flour and olives that you have to cut up. When it is combined pack on a tray and bake at 180’C for 10 min.

Cremaux Ingredients:

250 ml of milk
100 g egg whites
150 g Castor Sugar
20 g cornflour
3 leaves gelatin
240 g butter
200 g white chocolate
Olive oil to taste

Method

  1. In a pot heat up the milk. In a bowl mix together egg whites castor sugar and cornflour.
  2. When the milk has been heated up, temper milk into egg white mixture. Return to heat and cook until thickens.
  3. Remove from heat when cooked and slowly add in the butter and whisk through one piece at a time.
  4.  Add chocolate
  5. Add olive oil to taste. Set in a piping bag for plating.
  6. Black olives will be semi dries and tossed with the Raspberries and served fresh.