CHOCOLATE & OLIVE OIL MOUSSE WITH SPICED PECANS

Serves 6 PREP TIME: 20 minutes + 10 minutes cooking time + time to chill For the mousse

• 200g dark chocolate (55% cocoa), finely chopped • 120ml extra-virgin olive oil • 4 eggs, separated • 80g raw castor sugar • 20ml espresso coffee • 20ml bourbon

For the spiced pecans

• ²∕3 cup (80g) pecans • 25g icing sugar, sifted • 1 tsp bourbon • 1 tsp dried chilli flakes • pinch of ground chilli

1. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth, about 3 minutes. Add oil in a thin, steady stream, stirring to combine. Remove from heat and set aside.

2. Using an electric mixer, beat egg yolks and half the sugar until thick and pale, 23 minutes. Fold in chocolate mixture, coffee and bourbon. Set aside.

3. Place 2 egg whites (reserve the remaining for another use) in a clean bowl. Add a pinch of salt and use an electric mixer to whisk to soft peaks, about 2 minutes. Gradually

d re Cm Hai In Cin K g and whisk until g Elo Mss Oy, a fu Pr It Che Kr minutes. Fold into e along with 1 tsp sea salt, then divide among 2 x 200ml serving glasses. Refrigerate 23 hours or until firm. 4. To make the spiced pecans, preheat oven to 180°C (160°C fan). Place all the ingredients in a bowl with ½ tsp sea salt, mix to combine, then spread out on a baking tray lined with baking paper. Bake 5 minutes or until golden and crisp. Cool to room temperature. Crumble spiced pecans over mousse just before serving.