Chocolate & Basil Olive Oil Mousse with Sea Salt




  • 200g 70% cocoa solids chocolate, broken into pieces 
  • 120ml Peta Mathias basil-infused extra virgin olive oil 
  • 2 Tbsp cognac 
  • 80g caster sugar
  • 4 large eggs, separated 
  • sea salt flakes, to serve

Suggested wine match -  2014 Waipara Hills Waipara Valley Pinot Noir

From The Food Show 2015.


Melt the chocolate together with the oil and cognac in a bain-marie, stirring from time to time. Leave to cool a little.

Stir half the sugar into the egg yokes then stir this into the melted chocolate mixture.

In a clean bowl, beat the egg whites with a pinch of salt until still peaks. Gradually add the remaining sugar and beat until glossy.

Fold the chocolate mixture into the egg whites until all the white is incorporated.

Place in the fridge for at least an hour before eating. Serve drizzled with olive oil and sprinkled with flaky sea salt.