Chilli Chocolate Olive Oil Mousse adapted from a Nigella Lawson recipe.
Chilli was the required ingredient for both courses at our last CDWU meeting. Chilli peppers were first grown in Central and South America, from where explorers brought them back to Europe in the late 16th century. They contain capsaicin which binds to pain receptors in the mouth and throat to give the familiar burning sensation. The intensity of different varieties is commonly measured in “Scoville Heat Units”, ranging from around 5000 SHU for jalapeno to over 10,000 SHU for habanero and Scotch bonnet!
Ingedients (Serves 4)
100g dark chocolate (approx. 70% cocoa solids) – keep a small piece to one side to grate over the finished desserts.
60ml extra virgin olive oil
35g caster (or icing) sugar
3 large free-range eggs – yolks and whites separated into 2 small bowls or cups (back and forth from half shell to half shell, or through fingers of one hand) making sure there is NO YOLK IN THE WHITES.
¼ tsp chilli powder (or flakes) - this amount gives a flavour of chilli without being overpowering but chilli fans might try ½ tsp.
¼ tsp sea salt flakes + an extra pinch
Method
Break up the chocolate into small pieces (keeping one small piece aside) and put them into a medium-sized heatproof bowl on top of a pan of simmering water, making sure that the bottom of the bowl isn’t touching the water. Remove the bowl from the heat before the chocolate is completely melted, continuing to stir gently until the last little pieces of chocolate dissolve. Leave to cool for 5 mins and then stir in the olive oil and the chilli, until well mixed.
In a medium/large bowl, whisk the egg whites using an electric whisk, with a pinch of sea salt flakes in a grease-free bowl, until you have firm peaks (may take 1-2 minutes). Set aside.
Rinse the beaters of the whisk under the tap and then whisk the yolks, sugar and ¼ tsp sea salt flakes in a separate medium/large bowl until pale, fairly thick and about double the volume.
Gradually pour the chocolate and oil mixture into the beaten yolks and fold to mix completely, using a metal spoon. Fold in gradually, about a third at a time, making sure that each third is fully incorporated before adding the next third (all this gentle folding is to avoid breaking down all the air bubbles suspended in the mousse). No white streaks or blobs should be visible by the time you’ve finished.
Gently spoon the mousse into 4 ramekins or glasses. Ideally refrigerate for 20 mins before serving, to get the right texture.
Grate the spare small piece of chocolate over each mousse (and maybe a bit of orange zest?) before serving.
ENJOY!