Chocolate Olive Oil Mousse

A delicious chocolate mousse made using olive oil which helps give it the soft smooth texture.


150g 70% cocoa solids dark chocolate, roughly chopped
100ml extra virgin olive oil
4 large eggs, separated
Pinch of sea salt plus 1/4 tsp
50g caster sugar
Fresh seasonal berries to serve


Melt the chocolate in a large heatproof bowl suspended over a pan of simmering water (but not touching the water) or in the microwave. Make sure you remove the chocolate from the heat before it is completely melted and stir it gently so that the last little pieces of chocolate dissolve. 

Leave to cool for 10 minutes and then stir in the oil to combine. Set aside.

Next whisk the egg whites and a pinch of salt in a grease-free bowl until you have firm peaks. 

In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.

Gradually pour the chocolate-oil mixture into the beaten yolks and completely fold in the mixture. 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 until no white streaks are visible.

Gently spoon the mousse into your 6 ramekins or glasses and refrigerate for 20 minutes before serving. If you are making these ahead of time, make sure you remove them from the fridge about 40 minutes before eating to give you the best texture.

Serve with fresh berries sprinkled over the top.