This chocolate olive oil mousse is rich, smooth, and incredibly easy to make. Made with dark chocolate, extra virgin olive oil, and whipped eggs, it has a light and silky texture. Perfect for a quick dessert, this mousse is ready in no time and feels fancy without the fuss!
Ingredients Needed:
- 150 grams dark chocolate 70% cocoa solids (roughly chopped)
- 100 millilitres of extra virgin olive oil
- 4 large eggs at room temperature (separated)
- pinch of Maldon salt plus 1/4 teaspoon
- 50 grams caster sugar
How To Make Chocolate Olive Oil Mousse?
- Melt the Chocolate: Melt the chocolate in the microwave or over a pan of simmering water, stirring until smooth. Let it cool for 10 minutes, then mix in the olive oil.
- Whip the Egg Whites: In a clean bowl, whisk the egg whites with a pinch of Maldon salt until firm peaks form. Set aside.
- Beat the Yolks and Sugar: In a large bowl, whisk the egg yolks, sugar, and ¼ teaspoon of Maldon salt until thick and pale.
- Combine the Mixtures: Gently fold the chocolate mixture into the yolks. Add ⅓ of the egg whites and mix well to lighten the mixture. Fold in the remaining egg whites in two batches, making sure no white streaks remain.
- Chill and Serve: Spoon the mousse into 6 ramekins (100ml each) or 8 espresso cups. Refrigerate for 20 minutes for a soft texture or 1 hour, then let sit at room temperature for 40 minutes before serving for the best consistency.
Recipe Tips:
- Use Good-Quality Chocolate: Choose dark chocolate with at least 70% cocoa solids for a rich and smooth mousse. Low-quality chocolate may not melt well and can affect the final texture.
- Let the Chocolate Cool Before Mixing: After melting, wait at least 10 minutes before adding it to the egg yolks. If the chocolate is too hot, it can cook the eggs and ruin the mousse.
- Whisk Egg Whites Until Firm, Not Dry: The egg whites should form firm peaks that hold their shape but are still soft and glossy. Over-whipping can make them dry and harder to fold in.
- Fold Gently to Keep It Airy: When mixing the egg whites into the chocolate, use slow, gentle folding motions. If you stir too hard, you will lose the air, and the mousse will be dense instead of light.
- Chill for the Right Time: If you want a soft and creamy mousse, chill for 20 minutes before eating. If you prefer it slightly firmer, chill for 1 hour, then let it sit 40 minutes at room temperature before serving.
How To Store Leftovers?
Let the chocolate olive oil mousse cool before putting it in the fridge. Cover it with cling film and keep it for up to 3 days.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 95mg
- Sodium: 75mg
- Potassium: 150mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 11g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Olive Oil Cake
- Nigella Chocolate Mousse Cake
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
Nigella Chocolate Olive Oil Mousse
Description
This chocolate olive oil mousse is rich, smooth, and incredibly easy to make. Made with dark chocolate, extra virgin olive oil, and whipped eggs, it has a light and silky texture. Perfect for a quick dessert, this mousse is ready in no time and feels fancy without the fuss!
Ingredients
Instructions
- Melt the Chocolate: Melt the chocolate in the microwave or over a pan of simmering water, stirring until smooth. Let it cool for 10 minutes, then mix in the olive oil.
- Whip the Egg Whites: In a clean bowl, whisk the egg whites with a pinch of Maldon salt until firm peaks form. Set aside.
- Beat the Yolks and Sugar: In a large bowl, whisk the egg yolks, sugar, and ¼ teaspoon of Maldon salt until thick and pale.
- Combine the Mixtures: Gently fold the chocolate mixture into the yolks. Add ⅓ of the egg whites and mix well to lighten the mixture. Fold in the remaining egg whites in two batches, making sure no white streaks remain.
- Chill and Serve: Spoon the mousse into 6 ramekins (100ml each) or 8 espresso cups. Refrigerate for 20 minutes for a soft texture or 1 hour, then let sit at room temperature for 40 minutes before serving for the best consistency.
Notes
- Use Good-Quality Chocolate: Choose dark chocolate with at least 70% cocoa solids for a rich and smooth mousse. Low-quality chocolate may not melt well and can affect the final texture.
- Let the Chocolate Cool Before Mixing: After melting, wait at least 10 minutes before adding it to the egg yolks. If the chocolate is too hot, it can cook the eggs and ruin the mousse.
- Whisk Egg Whites Until Firm, Not Dry: The egg whites should form firm peaks that hold their shape but are still soft and glossy. Over-whipping can make them dry and harder to fold in.
- Fold Gently to Keep It Airy: When mixing the egg whites into the chocolate, use slow, gentle folding motions. If you stir too hard, you will lose the air, and the mousse will be dense instead of light.
- Chill for the Right Time: If you want a soft and creamy mousse, chill for 20 minutes before eating. If you prefer it slightly firmer, chill for 1 hour, then let it sit 40 minutes at room temperature before serving.
Nigella Chocolate Olive Oil Mousse