Extra Virgin Olive Oil Dark Chocolate Mousse

If you’re looking for an easy recipe for a rich chocolate mousse that’s completely dairy-free, this olive oil chocolate mousse is the perfect choice.

Instead of relying on heavy cream, this mousse gets its creamy texture from extra virgin olive oil, which enhances the chocolate flavor with its fruity notes. Using bittersweet chocolate with at least 70 percent cacao ensures a deep, intense taste, while the addition of a pinch of salt balances the sweetness.

Unlike a more traditional mousse, this olive oil mousse is made without dairy but still achieves the right texture thanks to carefully folded whipped egg whites. This simple dessert is perfect for a dinner party, a romantic meal, or a make-ahead treat that tastes even better the next day.

We highly recommend trying it topped with olive oil whipped cream and a drizzle of Wild Cherry Balsamic Vinegar!

Olive Oil Chocolate Mousse

Ingredients

• 6 ounces dark chocolate (70 percent cacao or higher), finely chopped
• 1/4 cup extra virgin olive oil (we suggest Spaniard or Sola Stella)
• 3 large eggs, separated
• 3 tablespoons cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon teaspoon of sea salt flakes
  

Instructions

Step 1: Melt the Chocolate

In a large heatproof bowl, melt chocolate over a double boiler on low heat, stirring occasionally until smooth. Once melted, remove from heat and whisk in the extra virgin olive oil until fully combined. Let cool slightly.

Step 2: Whisk Egg Whites

In a grease-free bowl, use an electric mixer or bowl of your stand mixer to whisk egg whites until soft peaks form. Gradually add 1 tablespoon cup sugar, beating until stiff peaks form. The stiff egg whites should hold their shape when lifting the metal spoon. Set aside.

Step 3: Prepare the Egg Yolk Mixture

In a separate bowl, whisk the creamy egg yolks with the remaining 2 tablespoons cup sugar, vanilla extract, and a pinch of salt until pale and slightly thickened. Slowly whisk the chocolate-oil mixture into the beaten yolks, stirring continuously to prevent curdling.

Step 4: Fold in the Egg Whites

Using a rubber spatula, gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in another third of the egg whites, using a bottom of the bowl of whites motion to avoid deflating. Finally, fold in the final third, being careful to leave no white streaks. The mousse should be light and airy.

Step 5: Transfer and Chill

Divide the mousse into nice serving bowls, individual ramekins, or a 10-cup serving bowl. Cover with plastic wrap or cling film and refrigerate for at least 2 hours, or until set.

Step 6: Serve and Enjoy

Once chilled, remove the mousse from the refrigerator and let it sit at room temperature for a few minutes to enhance the flavors. Garnish with fresh berries, a drizzle of balsamic vinegar, or shaved chocolate.

Time to Enjoy!

This olive oil mix results in a soft texture that is just as luxurious as a traditional mousse. The combination of bittersweet chocolate and olive oil flavor creates an indulgent yet balanced dessert. Whether you’re making it for a special occasion or just indulging in one of your favorite places at home, this is the absolute best quality of simple desserts.

If you can have dairy, we love to pair this mousse with our favorite olive oil whipped cream for an even more decadent treat.

For those who love even more indulgent desserts, this mousse pairs beautifully with a layered chocolate olive oil cake, making it a delightful end to any meal. Store any leftovers covered in the refrigerator—though this dessert is so good, the last thing you’ll have to worry about is leftovers!

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