Name: Chocolate Mousse with EVOO
Prep time: 20 min
Cook time: 5 min
Total time: 145 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200g dark chocolate (70% cocoa); 4 eggs (separated); 2 tbsp extra virgin olive oil; 2 tbsp caster sugar; Pinch of flaky sea salt

Recipes

Chocolate Mousse with EVOO

By littlelane

A silky dark chocolate mousse enriched with extra virgin olive oil instead of cream a classic Italian technique creating a lighter, more complex flavour. The fruity EVOO adds a subtle bitterness and depth that elevates a simple mousse into something sophisticated. Made with just four ingredients, this elegant dessert proves quality always matters more than complexity.

LL

Written by

littlelane

Ingredients list:

500g dark chocolate (minimum 70% cacao solids)
270g whole milk
170g egg yolks
85g sugar (for custard)
215g egg whites
1 tbsp sugar (for meringue)
215g double cream
EVOO
Flaky salt

Directions:

Difficulty: Easy
Feeds: 8 people
Cooking time: 1 hour prep + 8 hour chill

Beat the Egg Yolks: Whisk the egg yolks with sugar until fully incorporated and slightly pale.
Heat the Milk: In a pot, gently heat the milk until it begins to simmer.
Temper the Egg Mixture: Slowly pour a small amount of heated milk into the egg yolk mixture, whisking constantly. Gradually add the rest to prevent scrambling.
Cook to Temperature: Return the mixture to the pot and cook on low heat, stirring continuously, until it reaches 80°C. Be careful not to overheat.
Melt the Chocolate: Pour the hot custard over the chocolate and let sit for 2 minutes. Stir until smooth. If needed, use a bain-marie to fully melt any remaining chocolate.
Whip the Egg Whites: Beat the egg whites with 1 tablespoon of sugar until stiff peaks form.
Whip the Cream: In a separate bowl, beat the double cream until soft peaks form.
Lighten the Ganache: Add 1/3 of the whipped egg whites to the chocolate ganache, whisking to loosen the texture.
Fold in the Rest: Gently fold in the remaining egg whites in two more additions, ensuring you retain the airiness.
Incorporate the Cream: Carefully fold in the whipped cream, being mindful not to deflate the mousse.
Season & Chill: Add a pinch of flaky salt, then refrigerate for at least 6 hours.
Serve: Scoop generously, drizzle with evoo, and finish with more flaky sea salt before serving.