Chocolate Mousse | Olive Oil Gel | Sourdough

Chocolate Mousse - the classic "Chef's Dessert". A simple to execute sweet treat that doesnt require and pastry or baking knowledge. Heat up some chocolate, mix it with some whipped cream and whipped egg whites + let it chill. Easy and delicious! Check out the recipe from Chef Josh Henderson and Theo Chocolate.

Ingredients

Chocolate Mousse

1 1/4 Cups, Heavy Cream

1 1/2 Cups, ½ and ½

1/3 Cup, Sugar

6 Egg Yolks

1 Bar, Theo’s 70% Baking Bar

Olive Oil Jam

4 Tablspoons, Sugar

3/4 Cups Glucose or Corn Syrup

3 Egg Yolks

1 Cup, Olive Oil

Crostini

1 Baugette, Sliced Thin

1 Tablespoon, Olive Oil

 

Directions

Chocolate Mousse

1. In a pan combine ½ and ½ and sugar, bring up slowly over medium heat.
2. Temper yolks with warm ½ and ½.
3. Cook until mixture has thickened. Strain through chinois over the chocolate and wrap with plastic wrap.
4. In a separate bowl whip heavy cream until stiff peaks.
5. Stir chocolate mixture until completely emulsified and smooth.
6. Fold in whipped cream in small amounts until all mixed well.
7. Place in a container and allow to set in the refrigerator over night.

Olive Oil Jam

1. Combine sugar and glucose in a pot with just enough water to make it look like wet sand. Cook to 235 degrees F.
2. Slowly pour sugar syrup into egg yolks in an Bain Marie while mixing with an immersion blender.
3. When sugar syrup is completely incorporated slowly begin adding olive oil building an emulsion as if you were making an aioli. 
4. Allow to cool and store at room temperature

Crostini

1. Slice a baguette or other bread as thin as possible.
2. Drizzle with olive oil and season with salt.
3. Toast in a 300 degree oven until crunchy.
4. Break into pieces to garnish.