A dessert that combines tradition and innovation: This mousse made from the finest Swiss dark chocolate is refined with MANI olive oil and a touch of balsamic vinegar. The result is an extraordinary flavor blend that perfectly balances sweet, bitter, and tangy notes. This sophisticated recipe by organic chef Konrad Geiger is ideal for special occasions and is sure to leave a lasting impression.
| Preparation Time | approx. 20 minutes + 2 hours cooling time |
| Difficulty Level | medium |
Ingredients (for 4 servings):
- 200 g Swiss dark chocolate (70% cocoa content)
- 4 tbsp MANI extra virgin olive oil, Selection
- 2 tbsp balsamic vinegar
- 4 eggs (separated into yolks and whites)
- 1 pinch of MANI sea salt
- 50 g sugar
- Fresh berries and mint leaves for decoration
Preparation:
- Break the chocolate into small pieces and melt it over a water bath.
- Stir the olive oil and balsamic vinegar into the melted chocolate. Let the mixture cool slightly.
- Beat the egg yolks and sugar until fluffy and fold them into the chocolate mixture.
- Beat the egg whites with a pinch of salt until stiff and gently fold them into the chocolate mixture to create a light mousse.
- Spoon the mousse into dessert glasses and chill in the refrigerator for at least 2 hours.
- Before serving, garnish with fresh berries and mint leaves.
MANI Tip:
This mousse can be prepared the day before and keeps well in the refrigerator, making it a stress-free dessert option for guests.
