- 300g bitter chocolate chopped
- 25g unsalted butter
- 1/2 gelatine leaf
- 25ml hot water
- 2 egg yolks
- 5g bitter cocoa powder
- 200ml olive oil
- 5 egg whites (approximately 145g)
Ingredients
Method
Method
Put the 300g chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl.
Stir until melted, being careful to keep any water away from the chocolate or it will thicken and become grainy (Alternatively you could melt the chopped chocolate in a microwave, giving it 20 seconds, then stirring, 20 seconds, then stirring, and so on until silky and melted.)
Stir in the butter, then place the bowl to one side, keeping it warm.
Soak the gelatine in cold water for about 5 minutes, until soft and pliable.
Put the hot water in a small bowl.
Squeeze out excess water from the gelatine and add it to the hot water, stirring until dissolved. Set aside.
Whisk the egg yolks together and mix in the cocoa powder. Slowly drizzle in the olive oil a little at a time, whisking constantly.
Stir in the gelatine water and then carefully add the mixture to the chocolate.
Whisk the egg whites briefly, fold them into the chocolate mixture.
Pour the mixture into 8 metal rings, or plastic tubes lined, Chill for 2 hours, until set.
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