Dark Chocolate And Olive Oil Mousse Recipe

Extra virgin olive oil and bittersweet chocolate pair well and taste fruity. They create an exquisite, indulgent chocolate mousse that won't weigh you down after a meal. 

Ingredient

– 8 ounces (227g) bittersweet chocolate, chopped – ⅓ cup (60ml) extra virgin olive oil – 6 large eggs separated – ½ cup (100g) sugar, divided – ½ teaspoon kosher salt – 1 teaspoon vanilla extract – 2 tablespoons room temperature strong coffee, espresso, or 1 teaspoon espresso powder dissolved in 2 tablespoons water (optional) – 1 teaspoon lemon zest (optional) – Toppings of your choice 

Direction

Melt the chocolate in a microwave-safe dish using the chocolate melting function or in 30-second bursts, stirring with a spatula, until smooth. Use a heat-safe basin and swirl repeatedly over boiling water to melt.

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Melt the chocolate. Add the olive oil and stir with a spoon or whisk until the chocolate is fully mixed and smooth. Put it somewhere to cool down a bit.

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Use a stand mixer or electric whisk to whip egg whites and ¼ cup (50g) sugar on high speed until firm peaks form, approximately 4 minutes. 

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Whisk egg yolks, remaining ¼ cup sugar, salt, vanilla, lemon zest, and coffee (if used) in a large bowl for 2 minutes until light and thick.

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Fold the melted chocolate into the egg yolk mixture with a broad spatula until incorporated. The mixture will be thick and glossy like brownie batter.

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Gradually incorporate one third of the beaten egg whites into the chocolate mixture using a broad spatula. For maximum air retention, fold the mousse gently and rotate the bowl a quarter turn after each fold. 

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Mix until egg white streaks are gone before adding the third.Fill 8 ramekins with mousse, cover with plastic, and refrigerate.

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also see

also see

Sugared Cranberries Recipe