Recipe For Olive Oil Chocolate Mousse

The quality of the olive oil will make the difference to the taste of the olive oil chocolate mousse, so be sure to use the best you can afford. The mousse has a great umami flavour from the truffles. Head straight on to the recipe ♥

"Weltevrede Chocmint Cabernet Sauvignon"
Weltevrede Chocmint Cabernet Sauvignon

I was asked by Weltevrede Wine Estate to match their wines to food. And deciding that I would make this more challenging, I set out to come up with a dessert to highlight and enhance the chosen wine, their Chocmint Cabernet Sauvignon. By pure chance, I had recently made a batch of chocolate and orange gelato, using my home made orange marmalade. Serving that up after dinner, where we were drinking the wine to go with our meal, I knew straight away that this combination would be perfect for the wine. But I wanted to make something special, not only because of the wine. Willow Creek had sent me a bottle of their truffle flavoured olive oil as I had a flavour combination in mind for it. I knew that truffles and honey were a perfect match, and I took all of these ideas and put them to very good use in making this olive oil chocolate mousse. There are many flavoured olive oils available in the market, so use what you can get, such as orange, or even basil to make this recipe if you want to amp up the flavours. The addition of salt is extremely important to make the chocolate ‘sing’. We thought that the texture was amazing, and with each sip, I knew this was the perfect match for the wine.

Olive Oil Chocolate Mousse
Olive Oil Chocolate Mousse

Print Recipe
5 from 3 votes

Olive Oil Chocolate Mousse

The truffles add the most amazing umami taste to this delectable smooth chocolate mousse
Author: Adapted from Jamie Geller's Joy of Kosher page 285

Ingredients

  • 285 g 70% dark chocolate roughly broken up
  • 8 eggs separated
  • 150 g honey divided
  • 125 mls truffle flavoured olive oil or any flavour of your choice
  • 30 mls orange essence
  • 1.25 mls flaked salt

Instructions

  • Place the chocolate into a bowl and melt over a bain-marie
  • Set aside to cool
  • Place the egg yolks and 100g of the honey into a bowl
  • Whisk until combined
  • Add the oil, essence and salt
  • Whisk until it reaches the ribbon stage
  • Add the melted chocolate and whisk until combined
  • Place the egg whites into a stand mixer bowl
  • Add the honey and whisk to stiff peak stage
  • Using a large serving spoon, add one generous spoon of the egg whites to the chocolate
  • Stir until completely combined
  • Place this mixture gently into the egg whites
  • Fold using the spoon until there are no traces of the egg whites
  • Spoon of the mousse into individual serving dishes
  • Cover with cling film and leave to set in the fridge overnight
  • Serve with orange segments and a bit of the syrup

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Disclosure: I was asked to create recipes for Weltevrede. A case of the wine was sent to me. A donation in lieu of payment has been made to The Edge Of Life Fund. The olive oil used in this recipe was sent to me by Willow Creek. This post is in line with my blogging policy.

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31 thoughts on “Recipe For Olive Oil Chocolate Mousse

  1. This dessert sounds really interesting Tandy. I like that you have used a truffle oil, it’s prob me, but I find olive oil really strong flavored, and not really that enjoyable. Will absolutely be giving this recipe a go, my taste buds are intrigued. 🙂

  2. Sounds amazing! It looks like it’s going to be a good harvest for us this year in Spain with our olives, so in early Janaury I think we’ll have our new oil. Perfect for something like this!

  3. What a unique dessert!! Love it! 🙂 So fun… all about that chocolate life! …and olive oil? What a fun mix!


  4. Recently I have implemented coconut oil in my diet so my skin feels and looks better. It could be also a good idea to try to add it to your chocolate mousse. Looks soooooo good! Haven’t eaten chocolate for ages!

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