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Chocolate Olive Oil Mousse

by . Featured in AT MY TABLE

Introduction

I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can.

I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can.

Image of Nigella's Chocolate Olive Oil Mousse
Photo by Jonathan Lovekin

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What 3 Others have said

  • Hi! I made this today as a test before a dinner party I'm having on friday. Really happy with how it turned out. The smooth and silky texture was lovely and so delicious! Think this is dessert for Friday, it was so easy to make and took no time at all. But may want something fresh with it to balance out the richness. Although, there can never be too much chocolate richness ;) Thumbs up!

    Posted by TriSam on 19th February 2019
  • We enjoyed this wonderfully sinful chocolate mousse by the warm fire - my husband absolutely loved it ! so amazingly easy to whip together before din-din; and so fun the anticipation! ....The luscious and smooth chocolate taste delightfully delicious - thank you Nigella for the elegant and joyful simplicity of it all - ❤️ !! Jane, Virginia, USA

    Posted by LadyJML on 18th December 2018
  • I make this with 70% dark chocolate with caramel chips, the added bite of caramel is delicious!

    Posted by Debbie65 on 8th March 2018
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