Chocolate mousse with olive oil (no eggs)
Delicious and super easy chocolate mousse with olive oil and without eggs. Which makes it perfect for anyone who does not want to (or can’t) eat raw eggs. It can be kept in the fridge but you can also eat it straight away. It’s an absolute perfect dessert for a dinner party.
Chocolate mousse with olive oil
I first made this delicious chocolate mousse with olive oil about ten years ago and I believe the recipe is originally from Masterchef Australia. I saw it on tv and so wanted to try it out and it was as easy as promised. It must have been during one of the very first seasons of Masterchef Australia. You only need three ingredients for making this:
- double cream
- dark chocolate
- olive oil
In terms of the olive it is good to know that you have to use a mild olive oil and not extra virgin olive oil. The flavor of the latter is far too strong to be used in something so delicate as this chocolate mousse.
Making the chocolate mousse with olive oil
Making the chocolate mousse with olive oil is super easy. First you take a large heatproof bowl and you add the dark chocolate (in pieces) It’s best to use a double boiler here to melt the chocolate. Once the chocolate is melted and the last little pieces of chocolate dissolve into the mix, take it of the heat and let it cool down just a bit. You could – alternatively – melt the chocolate in the microwave using a microwave-safe bowl.
Now add the olive oil gradually to the melted chocolate. I just pour it in in a tiny stream and that works fine. Keep stirring while you add the oil. Once it’s all incorporated set aside while you whisk your double cream. You can add a tiny bit of sugar if you want but I find I don’t need a lot. I added one tablespoon of icing sugar to the cream but that’s all. There is sugar in the chocolate and the end result is sweet enough.
Whip the double cream to stiff peaks in a large bowl. You don’t want soft peaks here as you need the firmness to hold the mousse together. So firm peaks is what you need but also be careful not to overwhip the cream or you’ll be left with butter instead.
Mixing
Now you add the white mixture to the dark mixture and combine the two with a rubber spatula. The chocolate-oil mixture will firm up the cream a bit more to become a smooth chocolate mousse. The good thing about this easy recipe is that you can eat it straight away. There is no need to rest it in the fridge if you don’t want to. But you can do that. I tested it with two glasses that I filled with the mousse and placed it in the fridge for a couple of hours. It firms up a little bit more but stays rich and creamy. It’s a soft texture and compared to a ‘regular’ chocolate mousse with eggs it is a bit softer and maybe a tiny bit less fluffy. I absolutely love the silky texture of this mousse.
So you can enjoy it straight away or save it for the next day.
Now once you’ve mixed chocolate and cream together you can place it into dessert cups. I actually used a piping bag but that is not necessary of course. If you want to keep it for longer in the fridge it is best to use plastic wrap to cover the glasses. Desserts like these tend to soak up different flavors from the fridge and the last thing you want is for the dessert to taste of onion.
Variations
While this rich chocolate mousse is perfect the way it is, you can make variations if you want. Adding a pinch of salt will be a good addition to the recipe. Adding a bit of lemon zest will give it a fresher touch and of course adding fresh berries makes everything look more pretty.
I made this olive oil chocolate mousse in the food processor. Really only to whip the cream but of course you can use an electric mixer or a hand mixer if you prefer.
More chocolate mousse
If you’re a fan of chocolate mousse than you should also try this Italian chocolate mousse
Chocolate mousse with olive oil
Ingredients
- 150 gr dark chocolate of good quality
- 250 ml double cream
- 100 ml olive oil
- 1 tbsp sugar optional
- Melt your chocolate in a double boiler. While it is melting whip the cream to soft peaks. Make sure it is not too soft as that will make your chocolate mousse still good, but not so firm.
- When the chocolate is melted take of the heat and while stirring ad the olive oil in a slow but steady stream until it is all incorporated.
- Mix the chocolate mix with the mousse and you’re done!
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
