Chocolate Mousse with Olive Oil

It may seem like a strange combination, but chocolate and olive oil are a great pairing, which you can experience for yourself if you make this luxurious dessert. In this unusual version of chocolate mousse, extra-virgin olive oil replaces the typical cream, resulting in a silky texture and an intriguing hint of olive flavor.

Chocolate Mousse with Olive Oil


6 oz. (170 g) bittersweet chocolate, finely chopped3 egg yolks, plus 2 egg whites1/4 cup (60 ml) extra-virgin olive oil3 Tbs. warm water1/4 tsp. fine sea salt1/8 tsp. cream of tartar1/4 cup (2 oz./50 g) granulated sugar1/2 cup (125 ml) heavy cream2 tsp. confectioners’ sugarChocolate shavings for serving (optional)


1. In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth. (Alternatively, melt it in a microwave.) Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.

2. In a separate, clean bowl, using an electric mixer set on medium-high speed, beat together the egg whites and the cream of tartar until frothy. Add the granulated sugar and beat until soft peaks form. Fold about one-third of the egg-white mixture into the chocolate mixture until no white streaks remain. Gently fold in the remaining egg-white mixture until well incorporated.

3. Evenly divide the mousse among 4 to 6 dessert cups or wineglasses, cover and refrigerate until well chilled, at least 4 hours or up to overnight.

4. In a bowl, combine the cream and confectioners’ sugar and beat with a balloon whisk until medium-stiff peaks form. Spoon an equal amount of the whipped cream on top of each bowl and sprinkle with chocolate shavings, if you like. Serve immediately. Serves 4 to 6.

Rustic Spanish Cookbook Cover

Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.

Summaryrecipe imageRecipe NameChocolate Mousse with Olive OilPublished On 2017-11-16Preparation TimeShare this:

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