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Olive Oil Chocolate Mousse

All the goodness of dark chocolate and olive oil in a yummy dessert!

November 11, 2016

Olive Oil Chocolate Mousse

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ingredients for four to six
chocolate mousse

240gm 70% dark chocolate
40ml espresso coffee shot
4 x 59gm extra large eggs
110gm icing sugar
170ml extra virgin olive oil
40gm toasted flaked almonds
40ml double cream (optional)


  1. Make chocolate mousse, roughly chop chocolate and place into bain marie (see cooks notes) with coffee.
  2. Allow to melt and stir to incorporate into a smooth paste.
  3. Set aside to cool slightly.
  4. Separate eggs.
  5. Whisk egg yolks with icing sugar in electric mixer for 2 to 3 minutes, until thick and creamy.
  6. Add cooled chocolate and coffee mixture, then olive oil in a steady stream and whisk well.
  7. Whisk egg whites in separate clean bowl until they hold their shape at soft peak stage.
  8. Using large metal spoon, fold through half egg whites, then fold through remaining egg whites.
  9. Divide mixture equally between serving bowls or glasses.
  10. Refrigerate for at least 2 hours, or until needed.
  11. Serve topped with toasted almonds and a dollop of double cream if feeling really decadent!

cooks notes

  • A bain marie is a water bath made by placing a snug fitting bowl on top of gently simmering pan of water – base of bowl mustn’t touch the water.
  • Use fresh coffee for the espresso shot for best flavour.
  • This mousse has the smoothest texture and it is hard to pick the olive oil flavour, truly.
  • We use Jingilli Divine extra virgin olive oil. Olives are grown and oil is processed in Western Australia.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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