I first discovered this luxuriously soft and rich chocolate mousse at one of my favorite restaurants in London. The combination of chocolate and olive oil immediately captured my attention, creating a velvety texture and a deep, resonant flavor that lingered beautifully. Over time, I started seeing it everywhere, and now I love making it at home because it’s indulgent without being overly heavy.
Why You’ll Love This Recipe
I love how this mousse manages to be both decadent and light at the same time. The olive oil doesn’t just add flavor—it gives the mousse a silky, smooth texture that melts in your mouth. I also appreciate that it’s naturally dairy-free, gluten-free, and nut-free, making it an inclusive dessert for a variety of diets. Plus, it’s quick to prepare, taking less than an hour from start to finish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped
100ml/3½fl oz extra virgin olive oil
4 large free-range eggs, at room temperature, separated
¼ tsp sea salt flakes, plus a pinch
50g/1¾oz caster sugar
Directions
I start by melting the chocolate either in the microwave or in a heatproof bowl over simmering water. I make sure to remove it from the heat just before it’s fully melted, then stir gently until smooth. Once cooled for 10 minutes, I mix in the olive oil and set it aside.
Next, I whisk the egg whites with a pinch of sea salt until they form firm peaks. In another bowl, I whisk the yolks, sugar, and ¼ teaspoon of sea salt until pale, thick, and doubled in volume. I gradually fold the chocolate-oil mixture into the yolks until fully combined.
I then add a third of the beaten egg whites to the mixture, folding vigorously to lighten it. The remaining whites are folded in gently, leaving behind any liquid at the bottom of the bowl, making sure no white streaks remain. I spoon the mousse into ramekins or cups and chill for 20 minutes for a soft mousse or up to an hour, then allow it to come to room temperature for 40 minutes before serving.
Servings and Timing
Serves 6
Preparation time: 30–60 minutes
Cooking time: less than 10 minutes
Variations
I sometimes like to add a splash of espresso to intensify the chocolate flavor, or a teaspoon of orange zest for a citrusy twist. For a more decadent version, a few finely chopped toasted nuts on top add a satisfying crunch. I’ve also experimented with flavored olive oils, like blood orange, to add a subtle aroma.
Storage/Reheating
I store leftover mousse in the refrigerator for up to 2 days. I prefer letting it sit at room temperature for about 15–20 minutes before serving to get that soft, satiny texture. I avoid reheating it, as it can alter the delicate structure and richness.
FAQs
Can I use a different type of chocolate?
I usually stick to dark chocolate with at least 70% cocoa solids for the best flavor, but I’ve tried milk chocolate too—just note it makes the mousse sweeter and slightly less intense.
Can I make this mousse ahead of time?
Yes, I often make it a few hours ahead. Chilling for an hour in the fridge works perfectly, and then I bring it to room temperature before serving.
Can I replace olive oil with another oil?
I find extra virgin olive oil essential for the flavor and texture. Using another oil will change both, so I stick with high-quality extra virgin olive oil.
Is it possible to make this mousse vegan?
I haven’t tried a fully vegan version myself, but some people use aquafaba (chickpea water) instead of egg whites. I imagine it would take some experimenting to get the texture right.
How do I get the mousse really smooth and airy?
I make sure to fold the egg whites gently, especially in the last stages, and use good-quality chocolate and olive oil. Patience while folding is key for a soft, airy mousse.
Conclusion
I love making this chocolate olive oil mousse because it’s elegant yet simple, indulgent but not heavy. Its unique combination of flavors and creamy texture always impresses my guests, and it has become one of my favorite desserts to share at home. It’s a dessert that feels special, yet is so easy to prepare.
A silky and luxurious chocolate mousse made with dark chocolate and extra virgin olive oil for a smooth, velvety texture and deep flavor. This elegant dessert is naturally dairy-free and surprisingly light.
Ingredients
150 g dark chocolate (70% cocoa solids), roughly chopped
100 ml extra virgin olive oil
4 large eggs, separated
1/4 teaspoon sea salt flakes, plus a pinch
50 g caster sugar
Instructions
Melt the chopped dark chocolate in a microwave-safe bowl or over a heatproof bowl set above simmering water.
Remove the chocolate from heat just before fully melted and stir until smooth.
Allow the melted chocolate to cool for about 10 minutes.
Stir the olive oil into the melted chocolate until smooth and glossy.
In a clean bowl whisk the egg whites with a pinch of sea salt until firm peaks form.
In another bowl whisk the egg yolks, sugar, and 1/4 teaspoon sea salt until pale, thick, and doubled in volume.
Gradually fold the chocolate and olive oil mixture into the yolk mixture until fully combined.
Add one-third of the whipped egg whites and fold vigorously to lighten the mixture.
Gently fold in the remaining egg whites, taking care not to deflate the mixture.
Spoon the mousse into serving glasses or ramekins.
Chill for about 20 minutes for a soft mousse or up to 1 hour for a firmer texture.
Allow the mousse to sit at room temperature for about 15–20 minutes before serving.
Notes
Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
Extra virgin olive oil adds both flavor and a silky texture to the mousse.
A splash of espresso or a pinch of orange zest can enhance the chocolate flavor.
Fold the egg whites gently to keep the mousse light and airy.
Serve with shaved chocolate, citrus zest, or sea salt flakes for garnish.
