DARK CHOCOLATE MOUSSE

This is simply the most delicious dark chocolate mousse I’ve ever tried and it’s quite an easy recipe. It makes the perfect dessert for a holiday or special occasion dinner. Guests are always impressed! If you’ve never tried using olive oil in desserts before you’re in for a pleasant surprise. It gives the mousse a lovely flavour and smoothness. For the best results use the best quality EVOO and chocolate you can afford.

What Ingredients Do I Need?

• Dark chocolate – A bar of any good quality chocolate will work but it should be at least 72% cocoa.
• Eggs – You will need 8 large eggs, separated.
• Sugar – White granulated is fine.
• Extra virgin olive oil – I recommend using the best quality EVOO you can afford. You want to use a fruity oil (as opposed to a grassy oil).
• Instant coffee granules
• Orange zest – Ideally from an unwaxed orange.
• Whipped cream – To garnish. You want a heavy cream with at least 35% milk fat.

How To Serve This Dark Chocolate Mousse

You can serve the mousse cold but I feel it’s best when it has had time to warm up a bit so I like to take it out of the fridge about an hour before I serve dessert to let it warm up a bit. Serve with whipped cream and your choice of toppings. I like to shave some dark chocolate over top but crushed pistachios, orange zest curls, fresh berries or coarse-flaked sea salt are great as well.

This dark chocolate mousse can also be made a few days in advance. As long as it’s tightly wrapped it will keep well in the fridge.

Dark Chocolate Olive Oil Mousse

A rich and smooth dark chocolate pudding that's made even creamier by using olive oil.

www.comfortandpeasant.com

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Cooling Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Cuisine French

Servings 6

Ingredients

  

• 10 Ounces chopped dark chocolate (ideally 72% cocoa or more)
• 8 Large eggs, separated and at room temperature
• 3/4 Cup sugar
• 1/2 Cup good quality, fruity extra virgin olive oil
• 1 Tsp instant coffee dissolved in 2 tablespoons boiling water
• Zest of 1 small orange, grated
• 1/4 Tsp salt

Instructions

 

• Melt the chocolate in a microwave or a medium-sized bowl placed over a pot of boiling water, stirring often until the chocolate is melted and smooth about 2-5 minutes. Let cool slightly.
• Whisk the egg yolks in a bowl and 1/2 cup sugar until pale yellow. Slowly add the olive oil while continuing to whisk. Then add the coffee, zest, and salt. Once all are combined add the melted chocolate and whisk until smooth.
• Using a mixer, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form. Add a large spoonful of the egg white mixture to the chocolate mixture. Stir until it's fully incorporated. Then pour the chocolate mixture into the bowl of egg whites. Gently fold in the mixture until it's completely combined.
• Divide the mixture into six 6-ounce ramekins or glasses. Cover with plastic and refrigerate overnight.

Keyword Chocolate, Pudding

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If you’re looking for more dessert recipes check out my Glazed Buttermilk Lemon Loaf or my Flourless Limoncello Ricotta Cake.