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Chocolate mousse with Perrunillas of Extra Virgin Olive Oil

Las Perrunillas are a jewel of Extremaduran gastronomy, cataloged by many authors as a 'conventual sweet', due to the fact that it has been a recipe traditionally prepared by nuns.

At La Chinata, we have a healthier version of the La Chinata , with Extra Virgin Olive Oil instead of lard, which gives it a lighter and smoother flavor.

 

Perrunillas are usually eaten for breakfast or snacks, but they have great potential for sweeter recipes, as they are the perfect 'crumble' to decorate desserts or add to yogurt, and give your desserts a crunchy touch.

For this reason, we want to propose this recipe for Chocolate Mousse with Extra Virgin Olive Oil Perrunillas, take note!

INGREDIENTS

ELABORATION

1. Melt the chocolate in a bain-marie until there are no lumps of solid chocolate left.

2. In a bowl, separate the whites from the yolks and reserve the whites for the next step.

3. Beat the egg yolks with the help of some rods and add the melted chocolate little by little until a uniform mass is obtained. You can add a pinch of fine salt to enhance flavor. Reserve the set.

4. In a separate bowl, beat the egg whites until stiff and add the icing sugar until you obtain a meringue texture. Reserve the set.

5. Whip the cream until obtaining a creamy and semi-solid texture, add the set of (chocolate) that we had reserved and beat carefully until the mixture is homogeneous.

6. Finally, add this whole to the whites, whipped with a pastry tongue until you get the chocolate mousse.

7. Store in the fridge for 30 minutes so that the mousse does not lose consistency and gains freshness.

PLATING

We use a glass jar to place the Perrunillas as a base, then the mousse. Finally, again the Perrunillas, breaking them up a bit so that the whole does not lose volume.

Enjoy!

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