Chocolate Olive Oil Mousse Made Ahead

Our answer

Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) has a particularly voluptuous and velevety texture and this comes from the mousse being served soon after it has been made and also at a cool rather than cold temperature. So the mousse is at its very best after just a 20 minute cooling time in the fridge.

If you do have to make the mousse in advance then we suggest doing this no more than 3 days ahead, covering the pots loosely with clingfilm (plastic wrap) and storing in the fridge. Remove the pots from the fridge 40 minutes before serving so that the mousse comes to room temperature. Bear in mind though that the texture of the mousse will not be quite as consistently light if it is made ahead.