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Dark Chocolate and Olive Oil Mousse

Dark Chocolate and Olive Oil Mousse

Recipe by Annaliese Jones


Serves 6

150g Valrhona Manjari chocolate fèves

4 large eggs (at room temperature), separated

100ml Salvagno extra virgin olive oil

Large pinch of Sal de Añana salt flakes

½ cup Escuminac maple syrup

Valrhona dark chocolate crunchy pearls  – to decorate

Fresh As freeze-dried raspberries  (or fresh, when in season) – to decorate

Melt the chocolate any way you please (I prefer a bowl over a steaming pot of water). Before the chocolate is completely melted, remove from the heat and stir until the mix is completely smooth. Leave to cool for 10 minutes.

Whisk the egg whites to firm peaks and set aside.

Add the olive oil to the melted chocolate and stir to combine.

In a clean bowl beat the egg yolks, salt and maple syrup together for 5 minutes or until the mixture becomes pale and thick. Gradually, add the chocolate and olive oil to the egg yolk mix, stirring gently to combine.

Lastly add the egg whites in 3rds. Be especially gentle with the last 3rd, making sure to fold slowly until it’s completely melded with the chocolate. No white bits!

Spoon the velvety mousse into small (100ml) ramekins or vessels of your choice and refrigerate for 20 minutes.

Serve decorated with chocolate pearls and raspberries.

NB. If you need to refrigerate the mousse for longer, just be sure to give them time to come to room temperature before serving. They need about 45 minutes.

These are best made the day you’re going to eat them.

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