This chocolate mousse recipe uses no heavy cream or butter. Rather, at its base is an ingredient that may surprise you: extra virgin olive oil. Before I moved to Barcelona I had never considered combining chocolate and olive oil. I quickly began to notice it everywhere, from chocolate olive oil cake to a rustic and old-style Catalan dessert of toast with melted chocolate, a drizzle of peppery Spanish olive oil, and flaky sea salt. Chocolate and olive oil both have a fruity flavor that gets overpowered by more standard pairings. When you combine them, though, they each amplify the earthy and fruit-forward notes of the other. A delicious match! Traditional chocolate mousse is typically made with milk chocolate and cream. In this refreshing take, olive oil lends a richer flavor and bittersweet chocolate ensures it’s far from cloying. This chocolate mousse recipe requires planning ahead–give yourself at least 4 hours for the mousse to chill in your refrigerator. While this may seem inconvenient at first glance, it’s actually perfect for dinner parties and holidays. Make this sophisticated dessert the day before your big night. You’ll free up time to focus on last-minute preparations and spending quality time with your guests.
Ingredients for Olive Oil Chocolate Mousse
The key to exceptional flavor in this mousse is high-quality bittersweet chocolate and superb extra virgin olive oil. I add coffee and lemon zest to accentuate the fruity flavors, but feel free to leave them out for a more classic chocolate mousse flavor.
Bittersweet chocolate: Use chocolate with 60 to 70 percent cacao. If you’re willing to spend an extra minute chopping, bars are generally cheaper and better quality than chips. Extra virgin olive oil: A fruity and sweet olive oil like Arbequina or Nocellara works particularly well with chocolate. Avoid grassy, overly bitter, or spicy varieties. Eggs: Separate the yolks and whites, being careful not to get any yolk in the whites or they won’t whip up well. (Or for an eggless version of chocolate mousse, check out my Vegan Chocolate Pudding.) Sugar: This mousse uses just enough sugar to balance the bitter chocolate and olive oil without making it overly sweet. Sugar is also an essential ingredient for whipping the eggs. Coffee (optional): Coffee complements the chocolate. I also found that adding a small amount of liquid helps emulsify the melted chocolate and egg yolk mixture. You can use cooled strong coffee or espresso. Or, dissolve 1 teaspoon of instant espresso powder in 2 tablespoons of room-temperature water. Vanilla extract: Vanilla complements the chocolate and adds depth and complexity to the mousse. Lemon zest (optional): I love the bright, floral hint lemon adds to dark chocolate desserts. You could instead use orange zest or leave it out entirely. Salt: Salt brings out the other flavors in the mousse. Without it, the mousse would taste bland.
How to Make Chocolate Mousse
This lighter version swaps out the butter and cream but keeps the same technique as a classic chocolate mousse. The yolks and whites are whipped separately and folded together with the melted chocolate and olive oil in stages. The mousse comes together in about a half hour, but plan on at least 4 hours for it to set before serving.
Melt the chocolate: Melt the chocolate in a microwave-safe bowl, using your microwave’s chocolate melting function, or microwaving in 30-second bursts, stirring with a spatula each time, until the chocolate is completely smooth. Or, melt in a heat-safe bowl over simmering water, stirring constantly. Add the olive oil: Add the olive oil and stir with a spatula or whisk until fully combined and shiny. Set aside to cool slightly. Beat the egg whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and 1/4 cup (50g) of the sugar on high speed until stiff peaks form, about 4 minutes. The meringue should be shiny and roughly quadruple the volume of the egg whites. When you lift out the whisk, the meringue should stick up in a sharp point. Beat the egg yolks: In a separate large mixing bowl, whisk the egg yolks, remaining 1/4 cup of sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and, if using, 1 teaspoon lemon zest and 2 tablespoons coffee. Continue whisking until pale and thick, about 2 minutes. Combine the chocolate and egg yolks: Use a wide spatula to fold the melted chocolate into the egg yolk mixture until fully combined. It will be thick and shiny, similar to brownie batter. Fold in the beaten egg whites: With a wide spatula, gently fold one third of the beaten egg whites at a time into the chocolate mixture. To preserve as much of the air as possible, fold the mousse gently, rotating the bowl a quarter turn after each fold. Mix until no streaks of egg white remain before adding the next third. Chill: Spoon the mousse into 8 ramekins, cover with plastic, and chill for at least 4 hours before serving.
Are Raw Eggs Safe to Eat?
Most classic chocolate mousse recipes call for raw eggs, both the yolks and whites. While there is some risk, it is generally not an issue for most people as most eggs purchased at the store are pasteurized. Those with compromised immune systems, pregnant women, young children, or older adults should avoid raw eggs due to the risk of salmonella. If you want to avoid using raw eggs, you can temper the egg yolks and whites over a bain-marie (water bath). I’ve tested preparing this mousse with a bain-marie several times, and while it wasn’t quite as airy, it was still rich and delicious. Keep in mind that it will take an additional 30 minutes of prep time, requires a few more dishes, and there is a risk of overheating and scrambling the eggs. Follow the recipe as directed, adding these steps to heat the egg whites and yolks to 160°F:
To heat the egg whites: Add the egg whites and 1/4 cup of the sugar to a heat-proof glass bowl or the bowl of your stand mixer and set it over a pot of simmering water on low heat. Don’t let the bottom of the bowl touch the water. Cook in the bain-marie, using a spatula to stir the egg whites to heat evenly and prevent them from curdling, until they reach 160°F on an instant thermometer. Then transfer the egg whites to a stand mixer and whip on high speed until stiff peaks form. To heat the egg yolks: combine the egg yolks, the remaining 1/4 cup of sugar, coffee, and salt in a heat-proof glass or stainless-steel mixing bowl. Set the bowl over a pot of simmering water on low heat. Don’t let the bottom of the bowl touch the water. Cook in the bain-marie, whisking constantly until the yolk mixture reaches 160°F. Take the bowl off the heat and whisk in the lemon zest and vanilla extract.
Make Ahead and Storage
The chocolate mousse can be made up to 4 days in advance and kept in the refrigerator, making this an excellent make-ahead dessert for a dinner party. When I’m serving the mousse the same day I make it, I just cover each ramekin with plastic wrap. If you’re planning on making the mousse a day or more in advance, I’d suggest gently pressing the plastic wrap directly onto the surface of the mousse to prevent a skin from forming.
What to Serve with Chocolate Mousse
Nothing beats homemade whipped cream and a generous dollop lightens the richness of the dark chocolate. You can make a classic whip cream by whisking cream with a touch of sugar and vanilla extract until thickened. Or, you can borrow the Greek yogurt whip from our chocolate olive oil cake if you’d like. You can also garnish the chocolate olive oil mousse with fresh berries, candied orange peels, sugared cranberries, chopped toasted nuts, or crushed amaretti cookies. Browse all Mediterranean recipes. Visit Our Shop We love these rich, fruity and smooth, extra virgin olive oils for baking, particularly with dark chocolate.
