Persian Lime White Chocolate Mousse.
This is a great recipe that uses olive oil instead of cream to make this classic dessert. Delicious and (don’t tell anyone) heart healthy!
Prep time: 20 minutes
Needed for this recipe:
7 oz/220 grams good quality white chocolate
2/3 cup Sunshine Coast Olive Oil Co. Persian Lime Infused Olive Oil
4 large eggs, separated
6 Tablespoons sugar
pinch of cream of tartar
1 tsp. vanilla
1 tsp. grated lime zest
1/2 tsp. fresh-squeezed lime juice
Using a double boiler, melt chocolate (approximately 3 minutes). Gradually add oil in a thin stream, mixing it in completely before adding more.
Using a hand mixer or standing mixer with a whisk attachment, whisk the egg yolks with 3 Tablespoons of sugar until thick and pale, about 3 minutes. Gently fold in chocolate, vanilla, lime juice and zest. Set Aside.
Completely clean and dry the whisk and bowl, then beat egg whites with cream of tartar until soft peaks form, about 2 minutes.
Gradually add 3 Tablespoons of sugar, 1/2 Tablespoon at a time and whisk until glossy, about 2 minutes. Very gently, fold the egg whites into the chocolate mixture and blend until the colour is uniform.
Divide into serving cups and refrigerate 2 hours.
If you like sweet and salty, sprinkle with Vancouver Island Salt Co.- Orange and Lime Infused Sea Salt OR use it to rim the glasses before filling them.