Name: Olive Oil Dark Chocolate Mousse
Yield: 6 servings
Ingredients: 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

Kosher Status: Pareve

I first learned about using fruity, high-quality olive oil in desserts—specifically in chocolate mousse—from executive chef Laura Frankel of Wolfgang Puck Kosher Catering. Just love the flavor and smooth, creamy texture it imparts. Note that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.

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

Preparation

Step 1
1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
Step 2
2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
Step 3
3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
Step 4
4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.

Cooks' Note

DRESS IT UP: <strong<Olive Oil Dark Chocolate Mousse Shots Serve the mousse with various toppings in individual shot glasses on a vintage

silver tray. Try whipped cream, orange zest curls, coarse flake sea salt, fresh berries, or crushed

nuts. For something really special, try my favorite, Salted Nut Powder. By hand or in a mini food processor or coffee grinder, combine 3 tablespoons shelled

pistachios and 1 teaspoon coarse sea salt. Pulse until ground and slightly powdery but

still with some rough chunks. Sprinkle on top of mousse before serving.

PREP AHEAD: The mousse can be made in advance and will last, tightly sealed, in the fridge for 1

week, or in the freezer for up to a month.

PAIR IT: Elvi Winery EL 26 Dulce

The richness of this mousse deserves a rich, sweet red dessert wine.

Leave a Review

Reviews (9)

This was incredible! I loved the orange zest, but I guess it depends on how much you like the chocolate/orange combination. Now that I'm lactose intolerant, this is a great way to have mousse :)
- eloves
- Australia
- 9/22/2018
This was excellent. My husband has recently gone dairy free but he was missing desserts. I was delighted to find this recipe. It's rich, yet light. It yielded me far more than 6 6-oz servings. I added the optional orange zest and it was quite orange-y, so I may cut back on that a bit next time. I also added the pistachio topping and I think a little of that goes a long way as well. It's a wonderful chocolate mousse that also happens to be suitable for dairy or gluten free diets.
- jpruwithme
- Oakland, CA
- 3/15/2018
Loved it. Made one recipe for 7 guests and made a second recipe, thinking one would not be enough. It was delicious and rich. Pistachios as mentioned were a nice touch. One recipe was more than enough! Didn't touch the second one. Into the freezer it went and we will enjoy it now.
- Anonymous
- Ohio
- 4/21/2017
I recipe made enough for 18 people because this is super rich. Easy to make and was a huge hit.
- Dipdent
- toronto
- 4/12/2017
I rarely write reviews but this was amazing! Few slight changes: I mistakenly added the sugar to the egg whites prior to beating them, but it made no difference. Also, I didn't need to refrigerate overnight, just a few hours and it was great. I used a mix of fresh orange and lemon zest and that worked well. I did the salted pulsed pistachio nuts on top and everyone said it was a great balance. Very much a keeper and show-stopper for the meal.
- Anonymous
- Oakland, CA
- 4/23/2016
I absolutly loved this, I made it for a bunch of friends and it got demolished
- kaot1k
- Victoria, Australia
- 3/9/2015
Delicious and perfect for anyone dairy free...
- lsokol
- Miami, FL
- 8/23/2014
Loved this. Tripled the recipe, but had no trouble finding appetites to help finish this off. My absolute favorite
- lsokol
- Miami, FL
- 8/23/2014
The mousse is delicious, but It made too much mousse for the six ounce ramekins. I put the rest into a medium size bowl for another six people. I would make half next time. I actually gave this a four, my I-pad won't go above 2.
- Anonymous
- 4/17/2014