Makes about 10 small portions (2 ounces) or 4 larger portions (6 ounces)
- 2 eggs, thoroughly beaten
- 3/4 cup whole milk
- 6 ounces good-quality semi-sweet dark chocolate (E. Guittard chocolate wafers are perfect)
- 3 tablespoons freshly brewed strong decaffeinated coffee (optional) (I use regular non-decaf)
- 1/4 cup finishing-quality olive oil, preferably an EVOO from Ciarlo Fruit and Nut)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- Tiny pinch fine salt
- Sea salt or grey lavender salt, to serve (Maldon Sea Salt Flakes)
- A couple of drops of Blood Orange Olive oil, to serve
- Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat. Or better yet, heat over simmering water.
- In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil.
- Add the milk and egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend to combine.
- With the food processor or blender running, slowly pour in the chocolate, coffee, olive oil mixture and blend until well combined. The final mix will be frothy and smooth.
- Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half hour to three hours to set.
- Serve with a couple of drops of Blood Orange Olive Oil and a pinch of sea salt sprinkled on top.
Adapted from www.thekitchn.com