Chocolate mousse with olive oil
Indulge in a creamy, rich chocolate mousse with a unique twist! This decadent dessert combines the intense flavors of dark chocolate and the smoothness of olive oil. Light and airy, it's made with eggs, sugar, and a sprinkle of crunchy hazelnuts for added texture. Perfect for any chocolate lover looking to impress.
Cook time 10 min
Prep time 5 min
Ingredients:
3/4 cup dark chocolate1/2 cup olive oil
4 eggs
1/2 cup sugar
2 tbsp hazelnuts
Chocolate mousse with olive oil is a delightful twist on the traditional dessert, offering a rich and velvety texture with a subtle hint of fruitiness from the olive oil. This recipe combines dark chocolate, olive oil, eggs, sugar, and hazelnuts to create a decadent treat that is both sophisticated and simple to make.
Instructions:
- Begin by chopping the dark chocolate into small pieces to ensure even melting.
- Melt the chocolate using a double boiler method. To do this, fill a pot with a few inches of water and place a heatproof bowl on top, ensuring the bottom of the bowl doesn't touch the water.
- Add the chopped chocolate to the bowl and allow it to melt slowly, stirring occasionally until smooth. Once melted, remove the bowl from the heat and set it aside to cool slightly.
- Once the chocolate has cooled slightly, gradually pour in the olive oil, whisking continuously until well combined and smooth.
- Separate the eggs into yolks and whites, placing the yolks in one bowl and the whites in another.
- Add the sugar to the bowl with the egg yolks. Using an electric mixer or a whisk, beat the yolks and sugar together until the mixture is pale and creamy, about 3-4 minutes.
- Slowly add the melted chocolate and olive oil mixture to the egg yolk mixture, gently folding it in until fully combined.
- Clean and dry the beaters thoroughly, then beat the egg whites until they form stiff peaks. This can take about 4-5 minutes with an electric mixer on medium-high speed.
- Gently fold the egg whites into the chocolate mixture in three additions. Use a spatula to carefully fold, making sure to maintain as much volume as possible. Fold just until no white streaks remain.
- Spoon or pipe the mousse into individual serving dishes or glasses.
- Refrigerate the mousse for at least 2 hours, or until set.
- Right before serving, garnish with finely chopped or crushed hazelnuts for a delightful crunch and additional flavor.
Tips:
- Use high-quality dark chocolate with at least 70% cocoa to ensure a rich and deep chocolate flavor.
- Ensure that the eggs are at room temperature to help them incorporate better and achieve a smooth mousse consistency.
- When folding in the olive oil, do it gently to maintain the mousse's airy texture.
- Toasted hazelnuts can add extra depth and a nutty flavor to the mousse. Simply toast them lightly in a dry pan before adding to the recipe.
- For an added touch of elegance, garnish the mousse with a sprinkle of sea salt or a drizzle of extra virgin olive oil right before serving.
With its luxurious texture and harmonious blend of flavors, chocolate mousse with olive oil is a dessert that is sure to impress. The combination of high-quality dark chocolate and the fruity notes of olive oil creates a mousse that is both rich and refined. Follow the tips for best results and indulge in this unique and decadent treat.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 11g
Carbohydrates 45g
Fiber 5g
Sugar 36g
Fat 60g
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