2 eggs, thoroughly beaten
3/4 cup whole milk
6 ounces good-quality semi-sweet dark chocolate
3 tablespoons freshly brewed strong decaffeinated coffee (optional)
1/4 cup O’Live A Little’s Blood Orange Olive Oil
3 Tablespoons O’Live A Little’s Chocolate Balsamic vinegar, plus more for drizzle
Tiny pinch fine salt such as fine pink Himalayan
Fine Sea salt
Coarse Gray salt, to serve
Lightly sweetened whipped cream with 1 Tablespoon O’Live A Little’s Chocolate Balsamic added instead of vanilla extract, to serve
Method Of Prep
Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat.
In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil.
Add the milk and egg mixture to a blender or food processor, along with the Chocolate Balsamic, and a pinch of fine salt. Blend to combine blend all.
With a food processor or blender running, slowly pour in the chocolate and coffee mixture and blend until well combined. The final mix will be frothy and smooth.
Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half-hour to three hours to set.
Serve with whipped cream a drizzle of Chocolate Balsamic Vinegar, just a pinch of rough gray salt and a few slices of canned mandarin orange slices. Just Delish!