Olive Oil Chocolate Mousse

Desserts, Recipes

In this unique Spanish version of chocolate mousse, extra-virgin olive oil replaces the usual cream, resulting in a silky texture and a hint of the oil’s flavor. Use a mild-tasting oil to let the taste of the chocolate shine through.


Olive Oil Chocolate Mousse


6 oz. bittersweet chocolate, finely chopped

3 egg yolks

1/4 cup mild-flavored extra-virgin olive oil

3 Tbs. warm water

1/4 tsp. sea salt

2 egg whites

1/8 tsp. cream of tartar

1/4 cup sugar

Chocolate shavings for serving (optional)


Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.


In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.


Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.


Note: This recipe contains raw eggs. If you have health and safety concerns, you may wish to avoid foods made with raw eggs.

6 comments about “Olive Oil Chocolate Mousse

  1. Olivia Ware

    Hi Heidi, this recipe can be lactose-free, as long as you buy a high-quality dark chocolate that does not contain lactose. Enjoy!

  2. 50+ Best Dessert Mousse Recipes

  3. Sandy Coy

    Because of the raw egg whites I would use pasteurized whole eggs — yes they exist! However if you can’t find them, does anyone have experience using the powdered egg whites in something like this? Do they taste funny?


Leave a Reply

Your email address will not be published. Required fields are marked *