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



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)


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.