FOOD & DRINK

Chocolate and olive oil mousse

Our recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.

Follow Sofia: Instagram: @in_cucinacon_sofia FB: incucinaconsofia www.lamiacucina.co.uk

Makes: 2 large or 4 small portions Difficulty: Easy Prep time: 15 min + setting time INGREDIENTS

85g 70% dark chocolate, finely chopped 1 large egg, separated 30ml olive oil - you can use extra virgin or if too strong simple olive oil 25g caster sugar pinch of salt

To decorate:

120 ml double cream 2tsp icing sugar Chocolate shavings to decorate

METHOD

1. Melt your chocolate either in the microwave, at small intervals, or in a heatproof bowl over simmering water ensuring this doesn’t touch the bowl. Set aside and let cool slightly. 2. In a separate, clean bowl, using an electric mixer set on mediumhigh speed, beat together the egg and salt until foamy, before adding the caster sugar. Beat to a lovely stable and glossy meringue. 3. once the chocolate has cooled, add the egg yolk and olive oil and whisk to combine. Fold the egg white twice and spoon in your chosen glass or ramekin. Place in the fridge and let set for about 4 hours or overnight.

To serve:

4. Whip the double cream and icing sugar until soft peaks are formed. Take the mousse 10 minutes before serving out of the fridge, top with the whipped cream and chocolate shavings if using and enjoy immediately.