Chocolate Mousse recipe for Halloween
Ingredients
• 5.99 oz. Dark Chocolate
• 2 tablespoons Cocoa powder
• 4 Eggs
• ½ teaspoon Salt
• 1.97 oz. Brown sugar
• 3,04 fl oz Extra Virgin Olive Oil from Spain
• 6 small rectangular cookies
• A little chocolate syrup (You can use homemade cocoa cream)
Preparation
1. Separate the whites from the yolks. Beat the whites with a pinch of salt until stiff.
2. Set aside half an ounce of chocolate. Melt the rest in the microwave with a little water. When it is almost completely melted, and still hot, add the extra virgin olive oil from Spain. Stir until completely dissolved.
3. Beat the egg yolks. Add the sugar and salt and continue beating until it is thick and light in color.
4. Gently add the melted chocolate and a pinch of cocoa powder to the yolk mixture. Stir until fully incorporated.
5. Put some of the egg whites. Stir well before adding more and repeat until all the egg whites are well mixed. Make sure there is no egg liquid at the bottom of the bowl.
6. Stir in half of the egg whites. Stir well and incorporate the rest. Stir making sure that no liquid remains at the bottom of the container.
7. Serve the mixture in 6 large bowls. Leave 2 to 5 cm of the bowl without mixture. Let it cool.
8. To decorate, grate the remaining chocolate and mix the rest of the cocoa powder and sugar.
9. When the mousse is firm (after 20-30 minutes in the fridge), add the chocolate and cocoa mixture.
10. Cover with a rectangular cookie to make the tombstone. You can write RIP with some chocolate syrup, melted chocolate, or homemade cocoa cream.
