Chocolate Mousse with Olive Oil & Orange Zest

The genius crew at Basil & Lime have created this rich and citrusy dessert that begs to be paired with an Ecology & Co Tini cocktail. Here's how to make it happen:

Ingredients

Makes 4 small bowls

2 eggs, separated
100g dark chocolate
1/2 cup heavy cream
2 tbsp caster sugar
Extra virgin olive oil
Grated orange zest

Method

Use the bain-marie method to melt the chocolate with 4 tbsp of the cream.

In a large mixing bowl, beat the egg whites and sugar until stiff peaks form.

In a separate bowl, whip the remaining cream until thickened and holding shape.

Beat the egg yolks and gently fold them into the whipped cream, followed by the melted chocolate mixture.

Carefully fold the chocolate mixture into the egg whites until evenly combined, taking care not to overmix.

Divide between small bowls or glasses and refrigerate overnight, or for at least 4 hours.

Before serving, finish with a drizzle of extra virgin olive oil and freshly grated orange zest.

Pair with our delicious St Clement's Cocktail.