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More Nigella recipes

Chocolate Olive Oil Mousse

by . Featured in AT MY TABLE
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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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

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

Ingredients

Serves: 6

Metric Cups
  • 150 grams dark chocolate 70% cocoa solids (roughly chopped)
  • 100 millilitres extra virgin olive oil
  • 4 large eggs at room temperature (separated)
  • pinch of maldon salt plus 1/4 teaspoon
  • 50 grams caster sugar
  • 6 ounces bittersweet chocolate 70% cocoa solids (roughly chopped)
  • 7 tablespoons extra virgin olive oil
  • 4 large eggs at room temperature (separated)
  • pinch of sea salt flakes plus 1/4 teaspoon
  • ¼ cup superfine sugar

Method

You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups

  1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.
  2. Whisk the egg whites and a pinch of maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment.
  3. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of maldon salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
  4. 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.
  5. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. 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 exactly one hour and then take out to come to room temperature for 40 minutes before eating.

You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups

  1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.
  2. Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside for the moment.
  3. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
  4. 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.
  5. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. 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 exactly one hour and then take out to come to room temperature for 40 minutes before eating.

Tell us what you think

What 4 Others have said

  • Love it!

    Posted by ash2345 on 25th May 2019
  • 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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