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Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse


  • ounces high-quality bittersweet chocolate (chopped)
  • tablespoons Armagnac or Cognac
  • tablespoons very strong brewed coffee or espresso
  • large eggs, separated
  • 1/2 cup olive oil
  • tablespoons sugar
  • Pinch of sea salt


  1. Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the olive oil using a handheld mixer or wooden spoon.
  2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.

Original recipe can be found here.

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