Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse

Hush-hush. Frulla California Estate Blend Extra Virgin Olive Oil is our little secret ingredient when it comes to bringing out the richness of this decadent chocolate mousse.
Hints of roasted coffee, cognac, and sea salt make this bittersweet chocolate mousse pop with flavor. But its intense, mouthwatering richness comes from our Frulla California Estate Blend Extra Virgin Olive Oil.

Serve this decadent, boozy chocolate mousse and your dinner guests will mistake your dining room for a Michelin star restaurant. No joke.

Olive Oil Chocolate Mousse Recipe

By Vicky Bigham
Prep time:20 minutes
Servings:6 servings

Ingredients

  • 6 ounces high-quality bittersweet chocolate, chopped
  • 2 tablespoons Armagnac or Cognac
  • 2 tablespoons very strong brewed coffee or espresso
  • 4 large eggs, separated
  • ½ cup Frulla California Estate Blend Olive Oil
  • 2 tablespoons sugar
  • Pinch of sea salt
  • Topping ideas: Whipped cream, sliced raspberries or strawberries, pomegranate seeds, or a sprig of mint.

Instructions

  • First, melt the bittersweet chocolate, liquor, and coffee together in the top portion of a double boiler. Once it's fully melted, add in a pinch of sea salt and remove from the heat.
  • Next, stir in egg yolks and add Frulla California Blend Extra Virgin Olive Oil. Use a wooden spoon.
  • Then, whip the egg whites until they stiffen. Next, add sugar. Whip until stiff peaks form. Fold that into the chocolate mixture, one quarter at a time. When combined, spoon the mousse into individual ramekins or a large serving bowl.
  • Sprinkle pomegranate seeds and top with whipped cream and a sprig of fresh mint.

Notes

For an extra rich chocolate flavor, use our Chocolate Infused Olive Oil instead of the California Estate Blend.
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