Chocolate Olive Oil Mousse

Chocolate Olive Oil Mousse

Dairy free & absolutely delicious.

You can use a fruity, medium extra virgin olive oil,  or for a twist blend with 1/3 Telegraph Hill Lemongrass, Kaffir Lime & Chilli Infused Extra Virgin Olive Oil works very well.

  • 150g dark chocolate, coarsely chopped   
  • 125ml (1/2 cup) Telegraph Hill  Extra Virgin Olive Oil
  • 65g (1/4 cup + 1 tbsp) castor sugar
  • 4 egg yolks    
  • 30ml (2 tbsp) Grand Marnier (optional)
  • 4 egg whites
  • Pinch of salt
  • 65g (1/4 cup + 1 tbsp) castor sugar               
  1. Melt chocolate in a bowl set over pot of simmering water. As it begins to melt slowly pour in olive oil, stirring as you pour.
  2. Place castor sugar & egg yolks into a bowl, whisk till pale and thick. Fold in melted chocolate then stir in Grand Marnier.
  3. Place egg whites & salt in a bowl & whisk till soft peaks form. Gradually pour in castor sugar & whisk till it is incorporated.
  4. Fold egg whites into chocolate mixture & pour mixture into serving glasses. Chill for at least 4 hours or overnight. 


(Serves 4-6)

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