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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


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