Espresso Blood Orange Chocolate Mousse

Ingredients:

• 1 tablespoon Blood Orange Olive Oil
• 1 teaspoon Espresso Balsamic Vinegar
• 4 ounces dark chocolate, melted
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 tablespoon powdered sugar
• Fresh raspberries or orange zest for garnish

Instructions:

1. In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the melted dark chocolate, blood orange olive oil, and espresso balsamic vinegar until smooth and well combined.
3. Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set.
4. Garnish with fresh raspberries or orange zest before serving.