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Dark Chocolate And Olive Oil Mousse Recipe

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Dark Chocolate And Olive Oil Mousse Recipe

Dark Chocolate And Olive Oil Mousse Recipe: It was from Choke Frankel, the executive chef at Peep Syrup Catering, that I first became aware of the practice of incorporating fruity olive oil of superior quality into sweets, more notably from chocolate mousse. I absolutely adore the flavor as well as the silky, velvety texture that it imparts. This mousse contains raw eggs, so please be aware of that. Eggs that have been pasteurized can be used in place of raw eggs if you are concerned about the potential health hazards associated with eating raw eggs.

Dark Chocolate And Olive Oil Mousse Recipe Ingredients

6 servings

10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
8 large eggs, separated, at room temperature
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
1 teaspoon instant coffee granules dissolved in 2 tablespoons boiling water
Grated zest of 1 small orange (optional)
1/4 teaspoon kosher salt
  1. Step 1

    Put the chocolate in a bowl that is safe for the microwave and melt it in the microwave, stirring it after every ten seconds, until it is completely smooth, which should take around one and a half minutes. Allow to moderately cool.

    Step 2

    In a medium bowl, combine the egg yolks and half a cup of sugar, and whisk them together until they become pale yellow. The olive oil, coffee, and zest, if using, should be whisked in until they are completely incorporated. Take the melted chocolate and whisk it until it is completely smooth.

    Step 3

    Bring the egg whites to a soft peak by beating them in the bowl of a stand mixer or by hand until they reach the desired consistency. Gradually incorporate the remaining half cup of sugar into the mixture and continue beating until firm peaks are formed. A generous amount of the egg white mixture should be added to the chocolate mixture using a soup spoon. Firmly stir until all of the ingredients are combined. The chocolate mixture should be poured into the basin containing the egg whites. Use a large spoon or a rubber spatula to gently fold the ingredients together until they are complete.

    Step 4

    Portion the mousse into six ramekins, each holding six ounces, and cover each ramekin with plastic wrap. Place in the refrigerator overnight.


Calories: 340.6kcal
Carbohydrates: 27.7g
Protein: 5.9g
Fat: 23g
Saturated Fat: 8.5g
Polyunsaturated Fat: 1.9g
Monounsaturated Fat: 11g
Trans Fat: 0.04g
Cholesterol: 124.5mg
Sodium: 195.4mg
Potassium: 207.8mg
Fiber: 2.3g
Sugar: 23.1g
Vitamin A: 192.5
IUVitamin C: 0.3mg
Calcium: 36.8mg
Iron: 2.4mg

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