Olive Oil Chocolate Mousse

Desserts, Recipes

It may seem like a strange combination, but chocolate and olive oil are a great pairing, which you can experience for yourself if you make this luxurious dessert. In this unusual version of chocolate mousse, extra-virgin olive oil replaces the typical cream, resulting in a silky texture and an intriguing hint of olive flavor.


Chocolate Mousse with Olive Oil




  • 6 oz. (170 g) bittersweet chocolate, finely chopped
  • 3 egg yolks, plus 2 egg whites
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 3 Tbs. warm water
  • 1/4 tsp. fine sea salt
  • 1/8 tsp. cream of tartar
  • 1/4 cup (2 oz./50 g) granulated sugar
  • 1/2 cup (125 ml) heavy cream
  • 2 tsp. confectioners’ sugar
  • Chocolate shavings for serving (optional)



1. In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth. (Alternatively, melt it in a microwave.) Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.


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


3. Evenly divide the mousse among 4 to 6 dessert cups or wineglasses, cover and refrigerate until well chilled, at least 4 hours or up to overnight.


4. In a bowl, combine the cream and confectioners’ sugar and beat with a balloon whisk until medium-stiff peaks form. Spoon an equal amount of the whipped cream on top of each bowl and sprinkle with chocolate shavings, if you like. Serve immediately. Serves 4 to 6.


Rustic Spanish Cookbook Cover


Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.


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?


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