A spoon breaks through dark, airy mousse to find a thread of fruity olive oil and a few moist flakes that crunch. Les Terres Blanches’ Fleur de Sel Aveiro, hand-harvested on Portugal’s Atlantic coast, sharpens the chocolate with its clean, mineral finish.
Serves 6 · 20 min + 3 h chilling
Ingredients
- 5 oz (150 g) dark chocolate, chopped
- 1 1/4 cups (300 ml) cold heavy cream
- Fruity olive oil, a few drops per mousse
- Fleur de Sel Aveiro (Les Terres Blanches), a pinch per mousse
Method
- Melt 5 oz (150 g) chopped dark chocolate over a pan of barely simmering water, then let it cool until just warm.
- Whip 1 1/4 cups (300 ml) cold heavy cream to soft peaks.
- Fold a third of the cream into the chocolate to loosen it, then gently fold in the rest; divide among 6 small glasses and chill for 3 hours.
- Just before serving, drizzle each mousse with a few drops of fruity olive oil and top with a pinch of the Aveiro fleur de sel.
The star of this recipe: Fleur de Sel Aveiro, by Les Terres Blanches.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
