Pt. Fr. En

Chocolate mousse with pink pepper, fleur de sel and olive oil
Serves 4:

• 170 gr. dark chocolate chopped in small cubes 
• 75 gr. full-fat milk  
• 1 egg yolk
• 4 to 5 egg whites
• 2 tablespoons sugar 
• Pink peppercorns 
• Fleur de sel
• Quinta de São Vicente Premium olive oil  

1- Melt de chocolate in a bain-marie or microwave. Let it cool. The chocolate must be lukewarm when you use it.

2- Bring the milk to the boil and whisk in the chocolate gently. Add the egg yolk and mix gently. Stop mixing as soon as the egg yolk has been completely incorporated.

3- Beat the egg whites with an electric mixer. When the egg whites have risen, increase the mixer speed and slowly add the sugar. Continue beating until you have a stiff mixture. Add one third of the egg white to the chocolate. Fold in with a rubber spatula. Then, add the rest of the egg white and fold in carefully until all the egg white has been fully incorporated.

4- Pour the mousse in a large bowl and place in the fridge for one hour.

5- When you are ready to serve the mousse, drizzle over some Quinta de São Vicente Premium olive oil and season with fleur de sel and coarsely-ground pink peppercorns. For that special touch, shape the mousse into quenelles with two soup spoons. 

Chocolate mousse is a classic, the olive oil, fleur de sel and pink pepper give it that slight exotic and ‘sexy’ edge. Simple, yet surprising.