Spanish Chocolate Mousse with Olive Oil,  Figs, Orange and Mint

LABORA RESTAURANT

YIELD: 4

PREP TIME: 20 minutes

INGREDIENTS:

FOR THE MOUSSE

  • 250g Dark Chocolate pellets (70% cacao)
  • 90 g Egg Yolk – approximately 5 yolks
  • 350g 35% Cream
  • 25g water

 

FOR THE FIGS, ORANGE, RED FRUIT SALAD

  • 4 Figs, cut into quarters
  • 1 orange, cut into segments
  • ½ pint of Raspberry, strawberry or blueberry
  • 12 leaves mint
  • 5g suagr
  • ¼ quarter lemon, juiced 
  • 20g Extra Virgin Olive Oil (the higher the quality of olive oil, the better)
  • Sea salt flakes to garnish/season

 

DIRECTIONS:

FOR THE MOUSSE

      Heat the cream and water in a pot until it just breaks the boil.

      Place the egg yolks in bowl and pour the hot cream over the eggs and stir well with a wooden spoon or spatula.  Return this mixture to the stock pot and heat to 150 f or 82 C, stirring constantly to avoid splitting

      Place the chocolate pellets in a bowl and pour the hot cream/egg mixture on top and whisk very thoroughly.

      Once you have a very smooth chocolate mixture divide into 4 bowls or shallow glasses

      Dress with the figs & red fruit salad (part 2)

 

      FOR THE FIG-ORANGE-RED FRUIT SALAD

 

Cut the figs into quarters, the orange into segments,  and the red fruit in half. Tear the mint into small pieces and place all of these ingredients into a bowl

Squeeze the lemon into the bowl and add the sugar and olive oil. Mix the “salad” together to release some of the fruit juices

Spoon the salad on top of the chocolate mousse. Season with a few flakes of sea salt and serve.

 

COOKING EQUIPMENT/UTENSIL NEEDS:

  • 1 small pot for the cream and egg
  • 1 bowl
  • 1 bowl for the salad
  • 1 small whisk
  • 1 small spatula
  • 1 spoon for dividing up the chocolate mixture
  • 1 spoon for mixing fruit
  • Bowls or shallow glasses for eating