Dark Chocolate Olive Oil Mousse

AuthorKathleen GloverCategoryDifficultyIntermediate

I tried Dark Chocolate Olive Oil Mousse at a high-end steakhouse and it was the perfect light dessert to end my meal with. The shiny mousse was nearly silken and the combination of olive oil and dark chocolate really brought out the earthy flavors of both. 

If you want to make this in advance, you can refrigerate these cups for up to a week in advance, just make sure to take them out of the fridge 45 minutes before serving to make sure that the texture gets silken again.

Yields1 Serving
Prep Time30 minsTotal Time50 mins
 1 cup 70% dark chocolate chips
 ½ cup high quality olive oil
 4 eggs
 ¼ tsp sea salt
 ¼ cup sugar
1

In the microwave or over a double boiler, melt the dark chocolate and the olive oil together. Set aside to cool.

2

In a medium bowl, whip the whites of 4 eggs and a pinch of salt with a hand mixer until soft peaks form.

3

In a large bowl, mix the egg yolks, sea salt, and sugar with a hand mixer until pale and frothy.

4

Using a rubber spatula, slowly stream in the melted chocolate and fold in slowly.

5

Add in a third of the beaten egg whites and mix thoroughly. Do not worry about deflating the egg whites.

6

Gently fold in the next third of the beaten egg whites, until fully mixed through. Finally, fold in the last third, leaving behind any liquid at the bottom of the whipped egg whites

7

Divide the mixture evenly among cups. Chill for 20 minutes and serve with whipped cream to garnish.

Ingredients

 1 cup 70% dark chocolate chips
 ½ cup high quality olive oil
 4 eggs
 ¼ tsp sea salt
 ¼ cup sugar

Directions

1

In the microwave or over a double boiler, melt the dark chocolate and the olive oil together. Set aside to cool.

2

In a medium bowl, whip the whites of 4 eggs and a pinch of salt with a hand mixer until soft peaks form.

3

In a large bowl, mix the egg yolks, sea salt, and sugar with a hand mixer until pale and frothy.

4

Using a rubber spatula, slowly stream in the melted chocolate and fold in slowly.

5

Add in a third of the beaten egg whites and mix thoroughly. Do not worry about deflating the egg whites.

6

Gently fold in the next third of the beaten egg whites, until fully mixed through. Finally, fold in the last third, leaving behind any liquid at the bottom of the whipped egg whites

7

Divide the mixture evenly among cups. Chill for 20 minutes and serve with whipped cream to garnish.

Dark Chocolate Olive Oil Mousse

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