Chocolate Olive Oil Mousse
Indulge in the rich, velvety decadence of Chocolate Olive Oil Mousse, a sophisticated twist on the classic dessert. This recipe marries the deep intensity of dark chocolate with the luxurious silkiness of extra-virgin olive oil, creating a mousse that's as indulgent as it is unique. Whipped egg whites lend an airy texture, while a hint of sea salt enhances the chocolate's natural flavors. Made with simple ingredients and minimal cooking, this dessert comes together in just 20 minutes of prep time, then chills to perfection in the fridge. For an extra touch of elegance, top it with freshly whipped cream and a sprinkle of shaved chocolate or cocoa powder before serving. Perfect for dinner parties or romantic evenings, this gluten-free treat is sure to impress with its balance of bold flavors and creamy sophistication.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 60 milliliters Extra-virgin olive oil
- 3 large Eggs, separated
- 50 grams Granulated sugar
- 1 pinch Sea salt
- 1 teaspoon Vanilla extract
- 100 milliliters Heavy cream (optional, for serving)
- 10 grams Shaved chocolate or cocoa powder (optional, for garnish)
Instructions
Fill a small saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the dark chocolate to the bowl and melt it slowly, stirring occasionally.
Once the chocolate is fully melted, remove the bowl from the heat and let it cool slightly for about 5 minutes.
In a medium bowl, whisk the egg yolks with the granulated sugar until the mixture is pale and creamy. Add the room-temperature melted chocolate to the yolk mixture, stirring until smooth and fully combined. Gradually drizzle in the olive oil, stirring constantly, until the mixture is thick and glossy. Add the vanilla extract and a pinch of sea salt, and mix well.
In a separate clean, dry bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Be careful not to overbeat.
Using a spatula, gently fold the beaten egg whites into the chocolate mixture in three additions. Work slowly and carefully to maintain as much air as possible in the mousse.
Divide the mousse among four serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 3 hours, or until set and firm.
Optional: Before serving, whip the heavy cream to soft peaks and dollop a spoonful on top of the mousse. Garnish with shaved chocolate or a dusting of cocoa powder.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 107.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
