Name: The (other) two main ingredients in Adam Liaw’s choc mousse seem unlikely but make all the difference
Cook time: 2 h 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 5 eggs,separated; 80g caster sugar; 100ml red wine; 200g 70 per cent dark chocolate; 100ml extra virgin olive oil; sea salt,to serve

Adam Liaw’s olive oil and red wine chocolate mousse.William Meppem

easyTime:2 hours +Serves:4

This rich mousse uses a bitter extra virgin olive oil to match the bitterness of 70 per cent dark chocolate,but for a less bitter result use a lighter oil or chocolate instead of increasing the sugar.

Ingredients

5 eggs,separated
80g caster sugar
100ml red wine
200g 70 per cent dark chocolate
100ml extra virgin olive oil
sea salt,to serve

Method

Step1
Place the egg whites in the bowl of a stand mixer and whisk to soft peaks. Gradually rain in the caster sugar and continue to whisk until glossy,firm peaks form. Transfer to a separate bowl and wash and dry the stand mixer bowl.
Step2
Place the red wine and chocolate in a heatproof bowl and whisk over a double boiler until the chocolate is melted. Remove from the heat and transfer to the stand mixer bowl. Whisk in the egg yolks one at a time,then gradually add the olive oil while mixing.
Step3
Fold the meringue mixture through the chocolate mixture and transfer to 4 glasses. Transfer to the fridge to chill set (at least 2 hours),but before serving remove from the fridge and allow to warm a little. Serve with a sprinkle of sea salt.