However this olive oil version seemed too good to be true and as we all know: the proof of the pudding… I can assure you it was mind blowing for the chocolate dummy in me. Such a terribly light, fluffy and velvety mousse!
Easy Chocolate Mousse with Olive Oil
The difference between this mousse and one made with eggs is huge. The refined touch of fleur de sel gives it an extra flavor contrast. Please don’t chill this mousse! The olive oil turns into unappetizing lumps when stored into a fridge.
Use a good quality olive oil or this chocolate mousse might be a little too bitter. I reckon there’s enough space left to experiment by adding more flavors such as lime, orange, tarragon, mint, ginger, szechuan pepper, lavender, cilantro…
- 7 oz dark chocolate (200 g), chopped
- 1 cup cream (240 ml), whipped
- ½ cup good quality olive oil (115 ml)
Transfer the chopped chocolate to a glass bowl. Place it over a pan of gently boiling water and melt the chocolate au bain marie.
Stir in the olive oil as soon as the chocolate has melted entirely.
Add the whipped cream to the melted chocolate and olive oil mixture and stir gently for 1 minute. Don’t overbeat the cream. The air bubbles inside make sure the chocolate mousse stays light and fluffy.
Let the chocolate mousse set for at least 3 hours at room temperature, don't put it in the fridge.
Then scoop the mousse into glasses. Garnish with a little sprinkle of salt right before serving.