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.
- 90ml extra virgin olive oil (I used Cobram Estate Extra Virgin Olive Oil)
- 150g good quality dark chocolate (I used Lindt Dessert Chocolate, but I would use something not so dark next time, something less than 70%)
- 250ml thickened cream (I used Bulla Thickened Cream 35%)
- Break chocolate into pieces into a heavy glass bowl. Make sure the bowl you use will fit over a saucepan.
- Whip cream until it has light peaks and set aside.
- 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.
- Once the chocolate is melted add the extra virgin olive oil and stir until blended.
- Then add the cream and fold into the chocolate/oil mixture.
- 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.
- Place in the fridge until ready to serve.
- 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!