Our Early Harvest EVOO wins GOLD at 2018 NYIOOC - Largest Olive Oil Competition in the world!

Chocolate Olive Oil Mousse

by Nuvo Olive OIl

Chocolate Olive Oil Mousse

PREP TIME                                     COOK TIME

30 minutes to 1 hour                        8 to 10 minutes                     


40-60 minutes



150g/5½oz dark chocolate, 70% cocoa solids, roughly chopped
100ml/3½fl oz Nuvo's Expert Blend (Nuvo's Blood Orange Olive Oil (optional))
4 large free-range eggs, at room temperature, separated
¼ tsp sea salt flakes, plus a pinch
50g/1¾oz caster sugar


Melt the chocolate either in the microwave or in a heatproof bowl suspended over a pan of simmering water (but not touching the water). Remove the chocolate from the heat before it is completely melted, then stir it gently so that the last little piece of chocolate dissolves. Leave it to cool for 10 minutes. Stir in the oil and set aside.

Whisk egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside.

Whisk yolks, sugar and ¼ teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume.

Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.

Gently spoon the mousse into your ramekins or cups. Refrigerate it to set and enjoy!!


For fun use Nuvo's Blood Orange Olive Oil. 

To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for an hour and then take out to come to room temperature for 40 minutes before eating.

Nuvo Olive OIl
Nuvo Olive OIl


Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.

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