Chocolate Olive Oil Mousse

This mousse is rich and silky smooth, a truly delectable dessert. We have made it with a medium to robust Extra Virgin Olive Oil as well as the Chipotle Olive Oil and Blood Orange Infused Olive Oil, all of them worked perfectly.


  • 7oz (200gr) Bittersweet or Semisweet chocolate, chopped
  • 6 large eggs, separated
  • 2/3 cup sugar
  • ½ cup Liquid Gold Extra Virgin Olive Oil
  • ¼ teaspoon fine sea salt

Chocolate shavings and coarse sea salt for garnish



Put chocolate in top of a double boiler and melt stirring occasionally. Set aside.

In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.

Using a stand or hand mixer, beat the egg whites in a large bowl until stiff peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg whites and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites are evenly combined.

Pour or spoon the mousse into 6-8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of Olive Oil or Balsamic, chocolate shavings and course sea salt.


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