Here’s a very surprising chocolate mousse recipe for you to try out! This easy chocolate mousse is the key to a terribly light, fluffy and velvety mousse! You just gotta try this one out!
It’s been quite a couple of years now.
I came across this very interesting easy chocolate mousse that Australian chef George Calombaris prepared on MasterChef Australia. And I was sold right away. The easy with what he made this mousse, and then the end result as well just looked absolutely fab to me.
I must say thought that I am not a huge dessert nor a chocolate lover by heart. That might sound strange since I am Belgian. I have to admit that I made a classic chocolate mousse only once before.
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 that it was mind blowing for the chocolate dummy in me. Such an incredibly light, fluffy and velvety mousse I ended up with!
Easy Chocolate Mousse with Olive Oil
The difference lays in the ingredients that you need.
And there’s a huge difference between this olive oil mousse and the mousse that you usually make with eggs.
The refined touch of fleur de sel also gives it an extra flavor contrast. But pay attention though: whatever you do, don’t chill this mousse! The olive oil instantly sets and turns into unappetizing lumps as soon as you store in a cold environment.
Also make sure that you use a good quality olive oil.
Or this chocolate mousse might turn out to 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.