Chocolate mousses with olive oil and flaky salt

Time 15 minutes
Yields Makes 8 small portions
Chocolate mousses with olive oil and flaky salt
(Los Angeles Times)

Chop the chocolate into small (one-fourth inch) pieces. Place in a metal bowl.


In a heavy-bottomed saucepan, heat the cream until it just begins to boil.


Pour the cream over the chocolate all at once. Let the cream sit for a few minutes to melt the chocolate. Using a rubber spatula, slowly stir in a circular motion starting in the center of the bowl and working your way out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted and thoroughly blended with the cream. Cool at room temperature for at least 4 hours. The mixture will firm as it sits.


Use a melon baller to scoop balls of the mousse into small wide tumblers, or minimalist small glass bowls. Pour 2 to 3 teaspoons of the oil around but not on each serving of mousse and sprinkle judiciously with the salt.

Adapted from Commerc 24. This surrealist and controversial marriage of flavors -- dark chocolate and fruity olive oil with a strange and wonderful accent of salt -- defines New Spanish cuisine. Although this dessert is easy to make, good ingredients are essential: the best chocolate; an extra-fruity, slightly peppery olive oil; and the flaky British salt called Maldon (available at specialty shops or cookware stores like Williams-Sonoma).

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