100g hazelnuts, toasted and roughly chopped
1 punnet of blueberries
1 tsp icing sugar
150g good quality dark cooking chocolate
300ml of thickened cream + extra whipped cream to serve (optional)
100ml Extra Virgin Olive Oil
Place the blueberries and icing sugar into a bowl and macerate for 15 minutes. Crush with the back of your spoon to release some of the juices.
Gently melt the chocolate in a bowl standing over a pot of simmering water. Remove and let cool to room temperature. Gradually add the olive oil, stirring constantly, so that the mixture goes really glossy.
Whip the cream to medium peaks and then pour in a little of the melted chocolate mixture and fold to combine. Continue adding and folding in the chocolate bit by bit until you have a smooth mousse.
Serve a generous dollop of chocolate mousse with the berries and hazelnut and an extra dollop of cream (optional).