Sumo Citrus x Brightland Olive Oil Chocolate Mousse

Instructions

1. Melt the chocolate in a large, heat-proof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. Or melt in a microwave in 30-second increments, stirring between each. Once the chocolate is about 90% melted, remove it from the heat. Add the olive oil and mix until fully combined. Set aside.
2. In a saucepan, add ½ cup of heavy cream and heat until steaming.
3. In a separate heat-proof bowl, whisk egg yolks, sugar, and salt. Add half the steaming cream and whisk. Transfer the yolk cream mixture back to the saucepan of steaming cream. Cook, mixing continuously, until the mixture reaches 165°F. Remove from the heat.
4. Add the yolk cream mixture to the chocolate mixture and mix until thick and shiny. Stir in espresso and Sumo Citrus zest. Let it cool slightly.
5. In a separate bowl, whip the remaining 1 cup of heavy cream until it reaches soft peaks.
6. Add one-third of the whipped cream to the chocolate mixture and mix until well combined. Then gently fold in the remaining whipped cream. Transfer the mousse to a serving dish and refrigerate for at least 3 hours to set.
7. Whip the heavy cream and sugar for serving. Remove the mousse from the refrigerator 15 minutes before serving. Serve the mousse onto serving plates and top with a dollop of whipped cream, a drizzle of Sumo Citrus x Brightland olive oil, Sumo Citrus segments, and a pinch of flaky salt.