Julienne Bruno's olive oil chocolate mousse

Julienne Bruno's olive oil chocolate mousse

It's a pairing we keep coming back for, again and again. It's creamy, indulgent, nuanced, and yet it can be made surprisingly easy.

And combine one of our top-notch extra virgin olive oils with this with the plant-based Crematta® from the chef legends over at Julienne Bruno, and you've got a dairy-free winner whipped up in minutes.

They've been testing different styles in their kitchen this month, but this strawberries, EVOO, and nuts one will definitely have you falling in love...

Here's the method:

Serves two. Takes 10 minutes to make and 2 hours to set.

  • Mix all the ingredients for the mousse together.
  • Add more cacao powder or Crematta® to your taste.
  • Put in small ramequins and leave to set in the fridge for 2 hours.
  • Serve with a quenelle (20 grams) of Crematta® on top, a spoonful of Citizens of Soil Extra Virgin Olive Oil, and dress with chopped strawberries and a sprinkle of nuts.

Ways to make it your own:

  • Try different different seasonal toppings, like orange and walnuts in the winter, or fresh mint and strawberries in the summer.
  • For a more complex, bitter note—use our Croatian oil. For something smooth, go for our Greek. With red fruits or chiles, our Spanish oil will shine here.

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