Home
Blog
Chocolate mousse and extra virgin olive oil.

Chocolate mousse and extra virgin olive oil.

This velvet smooth recipe is a total failsafe at dinner parties and it's our go-to for tastings when we want to showoff the incredible combination of extra virgin olive oil and chocolate.

We usually opt for our Greek oil over this: its delicate, herby notes sing over the purity of flavour of dark chocolate. To finish, a little sprinkling of salt helps temper the richness of both the EVOO and the mousse.

If you’re seeking a vegan alternative, try Kali Jago’s version which is equally delicious drizzled in liquid gold.

Here's the method:

Serves 10

Heat the milk and cream in a pan until it comes almost to the boil (don’t let it boil).
As the milk and cream are heating, whisk together the caster sugar and egg yolks until pale and fluffy.
Pour the steaming milk/cream mixture over the egg/sugar mixture whisking continuously then return the whole mixture to the pan over a very low heat.
Stir continuously with a maurice, being sure to keep scraping the bottom and sides of the pan until a custard is formed (about 75ºC).
Break up the chocolate into bite sized chunks and pour the hot custard through a sieve over it. Leave to stand for a few minutes while the heat of the custard melts the chocolate, then stir to properly combine.
Whip the whipping cream (or use double cream—this will make the mousse slightly heavier) then fold it through the chocolate custard.
The mixture will be fairly runny—don’t worry, it will set! Pour it into your preferred dish and set in the fridge for at least four hours.
To serve, scoop out a large spoonful into each bowl and make a little indent with the back of a hot spoon. Pour EVOO into the hollow and finish with a fairly generous sprinkle of good quality flakey salt.

You may also like...

Hydroxytyrosol benefits: the real reason high-quality olive oil matters.

It's not the most pronounceable word in the pantry—we'll give you that. But hydroxytyrosol might just be one of the most important compounds in your diet. It’s also the reason why the scientists and nutritionists who really know their olive oil get a little obsessive about it. This article was written in partnership with Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, S...

The olive oil squeeze bottle trend—and why we’re not following it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Squeeze bottles are everywhere. Walk into any independent food sho...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...