Olive Oil Chocolate Mousse

Chocolate mousse is already absolute heaven. Add a recipe with the depth and flavor of extra virgin olive oil? Sign us up! Check out the recipe below from William Sonoma!

Ingredients

  • 6 oz. (170 g) bittersweet chocolate, finely chopped

  • 3 egg yolks, plus 2 egg whites

  • 1/4 cup (60 ml) extra-virgin olive oil

  • 3 Tbs. warm water

  • 1/4 tsp. fine sea salt

  • 1/8 tsp. cream of tartar

  • 1/4 cup (2 oz./50 g) granulated sugar

  • 1/2 cup (125 ml) heavy cream

  • 2 tsp. confectioners’ sugar

  • Chocolate shavings for serving

Directions

 1. In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth. (Alternatively, melt it in a microwave.) Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.

 2. In a separate, clean bowl, using an electric mixer set on medium-high speed, beat together the egg whites and the cream of tartar until frothy. Add the granulated sugar and beat until soft peaks form. Fold about one-third of the egg-white mixture into the chocolate mixture until no white streaks remain. Gently fold in the remaining egg-white mixture until well incorporated.

 3. Evenly divide the mousse among 4 to 6 dessert cups or wineglasses, cover and refrigerate until well chilled, at least 4 hours or up to overnight.

 4. In a bowl, combine the cream and confectioners’ sugar and beat with a balloon whisk until medium-stiff peaks form. Spoon an equal amount of the whipped cream on top of each bowl and sprinkle with chocolate shavings, if you like. Serve immediately. Serves 4 to 6.

Enjoy!

Carolina Mejia