135g dark chocolate, coarsely chopped
20g unsalted butter
200ml thickened cream, whipped
2 eggs, separated – at room temperature
100ml extra virgin olive oil
2 oranges, zested
30g black pepper
40g cardamom seeds
1 cinnamon quill
1 star anise
15g caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a large heatproof glass bowl over a saucepan of simmering water, melt chocolate and butter, ensuring the bowl doesn’t touch the water. When melted, remove from heat. Stir in egg yolks one at a time. Then allow chocolate mixture to cool.
In a small bowl, use an electric mixer to beat egg whites until soft peaks from.
In two batches, fold cream followed by egg whites into the chocolate mixture.
Scoop mousse mixture into serving glasses and then refrigerate for a minimum of three hours or overnight.
Zest orange rind into a stainless steel bowl, add the extra virgin olive oil and set aside. (Let the oil infuse for a day or two if possible).
Roast spices in oven at 170 degrees for 8 minutes. Grind spices in coffee grinder. Add the sugar and pass through a fine sieve.
Garnish with Saxa sea salt flakes
Drizzle one tablespoon of orange oil over each glass of mousse. Sprinkle with spice mix, and finish with the Saxa sea salt flakes.