Chocolate Mousse · Halen Môn
Standing on the shoulders of giants here with our take on Elizabeth David’s classic chocolate mousse recipe from French Provincial Cooking first published in 1960. A simple method of 1 egg and 30g of chocolate per serving to make the perfect chocolate mousse. The result is, in our opinion, the lightest, smoothest and most flavourful mousse imaginable.
Here we add Citizens of Soil extra virgin olive oil to the mousse and finish with a drizzle more oil and a sprinkle of Halen Môn flaky sea salt, both of which really elevate this from a delicious mousse to a knockout dessert. A simple recipe to make ahead of time, it can be made straight into individual glasses but we like to make a bowl full and take scoops out to serve at the table.