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Chocolate Espresso Mousse with Olive Oil and Flaked Salt

Served in votive candle holders

Served in votive candle holders

1 cup heavy (whipping) cream

9 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor

Espresso, 1/4 cup brewed or 2 Tbsp espresso powder

Best-quality fruity, peppery extra-virgin olive oil

Flaked salt

Very thin unflavored Italian bread sticks, cut into 3-4 inch lengths, optional

  • Place the cream in a small, heavy saucepan and heat it over medium heat until it is hot and begins to bubble around the edge.
  • Place the chocolate in a metal bowl and pour the hot cream over it. Let the cream stand for 2 to 3 minutes while the chocolate melts.
  • Slowly stir the chocolate mixture. Be careful not to stir too vigorously, or you will add too much air to the ganache. Keep stirring until all the chocolate is melted and completely blended with the cream.
  • Stir in the espresso.
  • Scrape the mixture into a bowl, cover it with plastic wrap, and let it sit at room temperature for at least 4 hours. The mixture will firm as it cools.
  • To serve, using a melon baller, scoop balls of the mousse into small serving containers. (Mary Ann used votive candle holders which were perfect!) Lightly drizzle olive oil around mousse and sprinkle salt on top. If desired, place a very thin bread stick  into the mousse, adding another dimension.

Recipe Adapted from

Special thanks to Mary Ann Anschutz for discovering and developing this recipe!

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