Mousse au Chocolat meets Olive Oil
by meike peters
My Mousse au Chocolat has all the finer qualities of a sumptuous mousse. Bittersweet chocolate rubs against an unexpected but perfect match, olive oil, thick and nutty with a little espresso. I know it sounds unusual but this combination is absolutely delicious! It’s luscious, a special treat for the weekend, perfect after an opulent dinner. I don’t make chocolate mousse all too often but sometimes I just need chocolate in its most concentrated and dense form and then it’s time for this dessert.
The olive oil adds something to the chocolate that is hard to describe but so easy to enjoy. If you try to imagine it you won’t even get close to it, you just have to feel and taste it in your mouth!
Mousse au Chocolat with Olive Oil
For 4 people you need
bittersweet chocolate, melted, 100g / 3.5 ounces
butter, melted, 60g / 2 ounces
organic eggs 3
sugar 70 g / 2.5 ounces
good olive oil 6 tablespoons
espresso 1 teaspoon
a pinch of salt
Mix the melted butter, chocolate, olive oil and espresso. Beat the egg whites together with the salt. Beat the egg yolks and the sugar and mix together with the chocolate mixture. Stir 2 spoons of the stiff egg whites under the chocolate mixture. Stir the rest of the egg whites under the mixture as well, carefully, to preserve the light fluffiness. Fill into 4 forms and cool in the fridge for at least 3 hours.
[…] this cake on my mind, dark, moist and rich, an adult cake that combines the best of a luscious mousse au chocolat and a tender cake. So often I’ve enjoyed this bitter sweet at French patisseries or as […]
[…] it. Both ingredients, the oil and the salt sound very unusual but make a lot of sense, much like my Mousse au Chocolat with olive oil, the oil adds a nice nuttiness which comes through even stronger through the salt. The texture it […]
Oh my, I liked your cooking before…now I am done in! Fabulously rich & delicious!!
Thank you Kelly! I was in the mood for chocolate and I wanted to make a special dessert. Normally, I make my Mousse au Chocolat without olive oil which I love as well (and it’s easy to prepare when you have friends come over for dinner). After I read about the chocolate-olive oil combination I wanted to give it a try with my mousse. I started adding teaspoons of my good Italian olive oil and I was impressed! I stopped after 6 tablespoons which let the olive oil come through slightly, not too much, just right. While I was experimenting with the mousse mixture in the afternoon two of my friends came round. First they were skeptical but after they tried it they asked for their own portion (two actually).