Chocolate Olive Oil Mousse
Swapping butter for olive oil in chocolate mousse produces a lighter set with a subtle fruity note that complements dark chocolate well. The recipe comes together without any cooking — just melted chocolate, olive oil, eggs, and a little sugar — and needs about an hour in the refrigerator to firm up. Use a good-quality extra-virgin olive oil for the best flavor.
Equipment
- Double boiler or heatproof bowl with saucepan
- Whisk
- Mixing Bowls
- Spatula
- Chilling cups or ramekins
Ingredients
- 6 oz dark chocolate use at least 70% cocoa, chopped
- ¼ cup extra virgin olive oil fruity and high-quality
- 3 large eggs separated
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Melt the dark chocolate in a double boiler or a heatproof bowl set over a saucepan of simmering water. Stir until smooth, then remove from heat and let it cool slightly.
- Stir in the olive oil until fully combined and set aside.
- In a separate bowl, whisk the egg yolks with sugar and vanilla extract until pale in color. Gently fold the cooled chocolate mixture into the egg yolk mixture.
- In another clean bowl, whisk the egg whites with salt until they form stiff peaks. Carefully fold the egg whites into the chocolate mixture in three additions, ensuring you maintain the airiness.
- Divide the mousse among four chilling cups or ramekins. Cover and chill in the refrigerator for at least two hours before serving.
Notes
- For an enhanced citrus flavor, consider adding a teaspoon of orange zest to the chocolate mixture.
- To make it dairy-free, ensure the chocolate is free from milk solids.
Nutrition
Calories: 453kcalCarbohydrates: 26gProtein: 8gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 141mgSodium: 208mgPotassium: 358mgFiber: 5gSugar: 16gVitamin A: 219IUCalcium: 52mgIron: 6mg
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