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    Dark chocolate and olive oil mousse

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    Dark chocolate and olive oil mousse

    • Preparation time: plus 30 minutes chilling

    Serves: 6


    • 220g dark chocolate, 70% cocoa solids
    • double cream
    • 120ml Waitrose extra virgin olive oil
    • ½ teaspoon flaky sea salt


    1. Break up the chocolate and melt, stirring, in a bowl over a pan of barely simmering water. Pour into a large bowl and cool.
    2. Whip the cream until slightly thickened. Fold into the chocolate, then add the oil in a thin stream, whisking, until thick. Spoon into glasses, cover and refrigerate for 30 minutes. To serve, sprinkle each glass with a pinch of sea salt.

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