This is a great super easy recipe that you can make in a day or so in advance. I made individual Olive Oil Chocolate Mousse cups for dessert on Christmas Day.
This recipe is based on one from George Calombaris and it was the first time I have melted chocolate using a bain marie – a water bath.
Olive Oil Chocolate Mousse
Ingredients:
- 90ml extra virgin olive oil – I used Cobram Estate Extra Virgin Olive Oil
- 150g good quality dark chocolate – I used Lindt Dessert Chocolate, but would use something not so dark next time, something less than 70%.
- 250ml thickened cream – I used Bulla thickened cream (35%)
Method:
1. Break chocolate into pieces into a heavy glass bowl. Make sure the bowl you use will fit over a saucepan.
2. Whip cream until it has light peaks and set aside.
3. Fill a saucepan with 5cm of water. Place bowl on top of saucepan and melt chocolate on a medium heat. As chocolate begins to melt, stir gently. I am sure there are plenty of instructions on how to do this bit and about the temperature you need the chocolate to be, but I just went on how nice and shiny the chocolate looked.
4. Once the chocolate is melted add the extra virgin olive oil and stir until blended.
5. Then add the cream and fold into the chocolate/oil mixture.
6. As I wanted to make individual chocolate mousse, I poured the entire chocolate mousse mixture into a jug, then poured the mixture into the small glasses.
7. Place in the fridge until ready to serve.
8. Add a dollop of cream to the top and serve. Next time I make them, I am going to add about 50mls of Cointreau liqueur after the cream and make it an adult only dessert!
Have you added liqueur to your chocolate mousse before? Would love to know what else might go well.
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Okay, I’m drooling just at the thought. Maybe Bailey’s would be good too.
I agree, love a drop of baileys!
Thanks so much for the recipe this will be perfect for New Year’s eve.
Hope yours turned out well Lisa!
I think I will try Frangelico, choc and hazelnut always goes well together.
I actually had some Frangelico that would have been nice.
This looks much easier than the recipe I use for chocolate mousse. Olive oil is a nice touch.
It was super easy! I love easy recipes
As I am allergic to alcohol, I will go with the recipe as is – looks amazing.
It was lovely as it was, so sure you will enjoy.
Firstly, this definitely looks way too easy! Can’t wait to try in the New Year. We’ve been eating a bit too much, so will give our expanding tummies a break before surprising them with this little recipe!
Secondly, Susan, I’m so pleased to hear of someone else allergic to alcohol! Im forever getting ” oh u poor thing!”. … But I’d much rather being allergic to alcohol than chocolate or desserts!
I thought of you Laine as soon as I read Susan’s comment!
They look and sound divine. I agree with Ziva, Baileys would be good too.
Me too!
Thank you so much for using Cobram Estate in this recipe. We have tried it before with our Robust and it is just yummy. Great photos.
Thanks! Will have to check out your Robust as well.