Chocolate Mousse with Olive Oil and Flaky Salt Recipe

• 1 cup heavy (whipping) cream
• 9 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor
• Best-quality fruity, peppery extra-virgin olive oil
• Flaky sea salt, such as Maldon
• Very thin unflavored Italian bread sticks, for serving (optional)

1. Place the cream in a small, heavy saucepan and heat it over medium heat until it is hot but not boiling and begins to bubble around the edge.
2. Place the chocolate in a metal bowl and pour the hot cream over it all at once.
3. Let the cream stand for 2 to 3 minutes while the chocolate melts.
4. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
5. Be careful not to stir too vigorously, or you will add too much air to the ganache.
6. Keep stirring until all the chocolate is melted and completely blended with the cream.
7. Scrape the mixture into a bowl, cover it with plastic wrap, and let it sit at room temperature for at least 4 hours.
8. The mixture will firm as it sits.
9. To serve, using a melon baller, scoop balls of the mousse into small wide tumblers or minimalist glass bowls.
10. Pour 2 to 3 teaspoons of the olive oil around but not over the mousse and judiciously sprinkle salt on top.
11. If desired, serve with very thin bread sticks for dipping into the mousse.

heavy, bittersweet chocolate, olive oil, salt, thin unflavored italian bread

Taken from www.chowhound.com/recipes/chocolate-mousse-with-olive-oil-and-flaky-salt-10150 (may not work)