Chocolate Mousse with Tawny Port
Serves 6. Courtesy of Wine Spectator
Ingredients
3 1/2 oz. 70% cacao dark chocolate, roughly chopped
2 tbsp high-quality olive oil
5 tbsp sugar
3 egg yolks
4 egg whites
1 1/2 tsp. flaky finishing salt (fleur de sel)
1 bottle Sheffield Tawny Port
Directions
In a double boiler or a small saucepan, bring about 1 inch of water to a boil, then reduce to a simmer. (If using a saucepan, then set a heatproof bowl on top to create a double boiler, taking care not to let the bottom of the bowl touch the water.) Add the chopped chocolate to the top pot or bowl and let melt, stirring occasionally until smooth. Remove from heat. Slowly whisk in the olive oil until well-blended.
In a mixing bowl, beat the sugar with the egg yolks and salt until light yellow and creamy. Whisk in the melted chocolate.
In a stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks. Slowly incorporate into the chocolate mixture, stirring constantly with a whisk until well-incorporated.
Divide the batter among 6 small bowls and refrigerate for 2 to 3 hours, until firm.
Just before serving, sprinkle each serving with additional salt and a light drizzle of olive oil. Serve with a glass of Sheffield Tawny Port. Enjoy!