Chocolate and Olive Oil Mousse

I know that chocolate and olive oil sounds like an odd combinations, but trust me - it really does work.

You can choose a 'lite'/medium flavoured olive oil if you aren't keen on the flavour of a full-bodied oil. I quite like the savoury notes that the olive oil brings; it cuts through the sweetness really nicely. As does a pinch of sea salt.

Chocolate and Olive Oil Mousse

Ingredients (serves 4)

70g 60-70% dark chocolate, melted

¼ cup extra virgin olive oil

2 fresh eggs, separated, at room temperature

¼ cup caster sugar

pinch salt

1 teaspoon vanilla essence

pinch sea salt (optional)


Slowly add the olive oil to the melted chocolate, stirring constantly. If you add it too quickly the chocolate will seize and go hard.

Beat the egg yolks with half the sugar, until light and fluffy. Then stir the chocolate/oil mixture into the egg yolks, set aside.

Make sure your whisk/beater is spotlessly clean before you while the egg whites, or they won't fluff.

Whip the egg whites with the salt until stiff. Gradually beat in the remaining sugar until it's all dissolved.

Gently fold the whipped whites into the chocolate mixture with a large metal spoon. Do this in a couple of goes as you want to keep in as much air as possible.

Pour into serving dishes and chill for at least 4 hours... small servings are recommended as it is very lush and rich.

? Garnish how you like... odd, but I like a pinch of sea salt, it just works with the oil.

It is easy to double the recipe to share it with more people ? ? ?

It will keep in the fridge for 3-4 days (if it lasts that long!)

Pop on over to my You Tube channel to watch this recipe being made.