Espresso chocolate mousse with smoked salt

A coffee inspired dessert that’s right up your alley!

6 oz.

semi-sweet chocolate, melted

14 oz.

35% cream, whipped

40 ml

espresso

1/2 tsp

vanilla

3/4 tsp

smoked salt

2 tsp

olive oil

Whip the cream in a bowl, to form medium stiff peaks.
Add some of the whipped cream to the melted chocolate. Make sure the chocolate has cooled down a little before incorporating the cream.
Fold gently, keeping the mousse light and airy. Repeat this step until all the whipped cream is incorporated into the chocolate.
Spoon chocolate mousse into ramekins and place in the fridge to set for a few hours.
Drizzle with olive oil and plate with your choice of garnish.