Best 4 Chocolate Olive Oil Mousse Recipes
Chocolate olive oil mousse is a decadent and delightful dessert that combines the rich flavors of chocolate and olive oil to create a smooth, velvety treat. This luxurious mousse is the perfect ending to a special meal or a delightful indulgence for any occasion. With just a few simple ingredients and a little bit of time, you can create this exquisite dessert in the comfort of your own kitchen. So gather your ingredients, and let's embark on a culinary journey to create the ultimate chocolate olive oil mousse.
Check out the recipes below so you can choose the best recipe for yourself!
OLIVE OIL DARK CHOCOLATE MOUSSE
Provided by Jamie Geller
Categories Chocolate Dessert Passover Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 7
Steps:
- 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
- 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
- 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
- 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.
CHOCOLATE AND OLIVE OIL MOUSSE
Olive oil makes this bittersweet chocolate mousse kosher for a meat meal. Joan Nathan brought the recipe to The Times in 2007. "This is a contemporary dessert from Tangiers, a city with a blend of cultures," the cookbook author Ana Benarroch de Bensadón said. "Originally this recipe included butter and cream, but we replaced it with olive oil, making it 'parve' or neutral."
Provided by Joan Nathan
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
- Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 32 grams, TransFat 0 grams
CHOCOLATE MOUSSE WITH OLIVE OIL
Provided by Food Network
Number Of Ingredients 6
Steps:
- Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.;
CHOCOLATE & OLIVE OIL MOUSSE
This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours.
Provided by blucoat
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
- Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Tips:
- Use high-quality chocolate: The quality of the chocolate will greatly impact the flavor of the mousse. Use a chocolate that is at least 70% cacao for a rich, decadent flavor.
- Use extra virgin olive oil: Extra virgin olive oil has a fruity, peppery flavor that will complement the chocolate. Make sure to use a high-quality olive oil that you enjoy the taste of.
- Whip the cream until stiff peaks form: This will help to create a light and fluffy mousse. Be careful not to overwhip the cream, or it will become grainy.
- Fold the whipped cream into the chocolate mixture gently: This will help to prevent the mousse from deflating.
- Chill the mousse for at least 4 hours before serving: This will allow the flavors to meld and the mousse to set.
- Garnish the mousse with fresh berries, chocolate shavings, or a dollop of whipped cream: This will add a touch of elegance and flavor to the dish.
Conclusion:
Chocolate olive oil mousse is a delicious and elegant dessert. It is perfect for any occasion, from a romantic dinner to a holiday party. With its rich, decadent flavor and light and fluffy texture, this mousse is sure to impress your guests.
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