Cherry Chocolate EVOO Mousse

15' Easy 12345

Makes 6

200g dark chocolate, roughly chopped
100g milk chocolate, roughly chopped
200ml Bertolli Gentile Extra Virgin Olive Oil
500ml thickened cream, plus extra whipped cream to serve
3 Cherry Ripe chocolate bars, finely chopped, plus 2 extra to serve
Pinch of sea salt

METHOD

STEP 1

Place dark and milk chocolate in a microwave-safe bowl. Microwave in 10 second bursts, stirring in between with a dry silicon/plastic spatula, until chocolate has melted completely. Whisk olive oil into the melted chocolate, season with a tiny bit of salt then allow to cool slightly at room temperature (about 10 mins)

STEP 2

Whisk thickened until soft peaks form. Add to melted chocolate along with finely chopped Cherry Ripe and fold through until just combined. Spoon into 6 serving glasses and serve topped with extra whipped cream and extra Cherry Ripe, to decorate.