bittersweet chocolate mousse with olive oil, sea salt, and shortbread
you don't need eggs!
I was picking up ingredients to make some pound cakes the other day and went to three grocery stores looking for eggs before I gave up. I’m not sure how long our egg shortage will last, but I thought an eggless recipe was good option this week. This chocolate mousse is inspired by a dessert I had in Barcelona that I loosely recreated when I got home. It is very elegant but also incredibly easy. Use high quality chocolate and olive oil and flaky sea salt for the best results. This can be chilled in individual ramekins or in a big bowl and scooped when served for a more rustic look. Leave off the shortbread for a gluten free option.
We are deep in Mardi Gras in New Orleans so I’m posting this a few days early. See you all next Friday!
INGREDIENTS
9 oz bittersweet/dark chocolate, finely chopped OR 1 1/2 cups bittersweet/dark chocolate chips
3 1/2 cup heavy cream
2 sticks ( 8 ounces) unsalted butter, softened
3/4 cup powdered sugar
3 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all purpose flour
1 tablespoon powdered sugar
good olive oil
sea salt
EQUIPMENT
measuring cups and spoons
stand or hand mixer
parchment paper
small pot
bowl
spatula
6 ramekins or small dessert bowls for serving
TIME: 2 hours
SERVINGS: 6 (there will be extra shortbread)
TO MAKE:
CHOCOLATE MOUSSE
9 oz bittersweet/dark chocolate, finely chopped OR 1 1/2 cups bittersweet/dark chocolate chips
1 cup heavy cream
1 1/2 cup heavy cream
Place your chocolate in medium sized bowl. Pour 1 cup cream in a small pot and bring to a simmer but do not boil. Immediately pour the hot cream over the chocolate and wrap the top of the bowl in plastic wrap. Let the mixture sit for 5 minutes, then uncover and stir until fully melted. Cool for about 10- 20 minutes to room temperature/ barely warm, but not cool.
Whip 1 1 /2 cups heavy cream to soft peaks. Do not over whip or make too stiff.
Add 1/3 of the whipped cream into the chocolate and gently stir until combined. Add the remaining whipped cream and gently fold until fully incorporated.
Chill the mousse for at least 1 hour in the bowl to be scooped to serve or divide it among individual ramekins.
SHORTBREAD
2 sticks ( 8 ounces) unsalted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all purpose flour
Using a stand or hand mixer, mix the butter, sugar, vanilla, and salt until well combined. Mix in the flour.
Using parchment paper form the cookie dough into a log and chill for at least one hour.
To bake:
Preheat the oven to 325 degrees.
Roll the dough log in sugar (optional) and then slice the cookies into 1/2“ discs. Place on a parchment lined baking sheet.
Bake for 15 -17 minutes, until the edges just begin to brown.
WHIPPED CREAM
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Whip by hand, or with a mixer to soft peaks.
whipped cream video here
TO SERVE:
