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Olive Oil Chocolate Mousse

by:
December  8, 2015
4.6
5 Ratings
Photo by Alpha Smoot
  • Serves 6 to 8
Author Notes

I stole this recipe from my mother's cookbook, Virgin Territory. Using olive oil instead of butter might sound weird, but it adds a richness to this classic dessert that everyone always loves.

Taken directly from Virgin Territory by Nancy Harmon Jenkins (Houghton Mifflin Harcourt, 2015).
—Sara Jenkins

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Ingredients
  • 6 ounces high quality bittersweet chocolate (chopped)
  • 2 tablespoons Armagnac or Cognac
  • 2 tablespoons very strong brewed coffee or espresso
  • 4 large eggs, separated
  • 1/2 cup olive oil
  • 2 tablespoons sugar
  • Pinch of sea salt
Directions
  1. Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.
  2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.
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21 Reviews

Write a Review
Molly W. April 20, 2017
How well do you think this would come out if doubled? Hoping to make for a dinner party with 14 guests
Sara J. April 21, 2017
I think doubling it would be fine. i think I have even quadrupled it on occasion with success
Molly W. May 10, 2017
thank you! i doubled it, and it was a hit!
ChefsWife2 December 4, 2018
I doubled this recipe and made it on Thanksgiving morning as the gluten-free dessert for dinner that night, and it was pretty fantastic.
It took a full 24 hours for the flavors to really “mellow;” most tasters thought the orange flavor was too pronounced 6 hours later (ie, at dinner), but leftovers over the following days tasted much more balanced.
To be fair, I did go all-in on the orange with not only Cointreau ur also blood orange infused olive oil, so there was that. I loved it, but I’m not sure I’d do it again for a crowd.
Amazing.
lgoldenhar August 23, 2016
I have never made mousse before and would have appreciated the direction to chill the mousse in the actual recipe rather than the comments section. I almost threw it away because it tasted waaaaayyy too bitter, but decided to read the comments first to see if others had the same issue. Thanks to Simone for the note to chill for three hours. Recipe tasted amazing the next day and not bitter at all with the 1/2 cup of olive oil. Any chance you could add the chill for 3 hours direction to the actual recipe for those newbies like me?
jenny July 24, 2016
Made this today finally! Easy and yum. Rather dense though compared to a creamy mousse, almost truffle like. Is that the common experience?
jenny July 24, 2016
I let it set overnight I should add - might it have been fluffier if it chilled for less time?
Deborah May 2, 2016
I don't like coffee, can I add water or can I just not include the coffee?

thank you.
tupperbear January 1, 2016
Was a hit for NYE along with fresh whipped cream. Minimal sugar, so my diabetes appreciated.
Morgan W. December 30, 2015
what is the minimum time requirement for it to set in the refrigerator? this is a great recipe option for those who are lactose intolerant. can't wait to try it for NYE!
Sara J. December 30, 2015
I would think it needs at least 3-4 hours to set but could be made the day ahead.
p December 30, 2015
Could you use Avocado oil instead?
Sara J. December 30, 2015
I don't see why not
Simone H. December 30, 2015
I found 1/2 cup of olive oil to be too much -- the olive oil flavor was a bit too powerful and I've seen other recipes only call for 1/4 cup oil, so I used about 1/3 cup and it worked. And while not stated in the recipe, you should definitely plan to chill this mousse in the fridge for at least three hours.
Terri December 29, 2015
Can you sub for the alcohol and if yes what?
Sara J. December 30, 2015
I would add more coffee
SCE December 13, 2015
Which olive oil is best. They can have very distinctive flavors.
Sara J. December 14, 2015
I would use a greek extra virgin olive oil with a nice soft finish but the beauty of this dish is that its not really about tasting the olive oil, it just adds lushness and mouth feel more than flavor
CKM December 12, 2015
How far in advance do you think you could prepare the mousse?
Sara J. December 13, 2015
I think you can do it the day ahead, any more and I find the mousse starts to get a little rubbery
CKM December 13, 2015
Thank you! I was hoping for at least 4 hours in advance, so this is perfect!!