chocolate mousse

chocolate mousse

A chocolate mousse recipe to try if dark chocolate is your thing. The extra virgin olive oil may seem an unusual addition – expressions in our household, while not altogether surprised, were quizzical.  Don’t let the combination put you off, this is a recipe to treasure not just for its simplicity!

It comes from Nigella Lawson, someone who knows about the importance of a luxurious chocolate treat. The ingredients are more than likely to be found in your kitchen – extra virgin olive oil, eggs, chocolate and a bit of sugar.  A straightforward recipe to follow, with little cooking, but pay close attention to the egg whites and catch them before they are too stiff. Marvel at the shine in the chocolate mixture once Zejd’s extra virgin olive oil is added. Fold the egg whites in carefully but thoroughly, making sure all white streaks are gone. Leaving the chocolate mousse for an hour in the fridge to set is all that’s needed. Bringing the mousse back to room temperature before serving means that you get to enjoy the fullness of the chocolate. 

Zejd’s EVOO works beautifully here as your oil of choice. Not too “green”, the peppery notes of the oil help to cut through the richness of the eggs, and the fruitiness of the oil remains. Dark chocolate and Zejd’s extra virgin olive oil compliment one another perfectly.  A recipe to impress a table of friends, or for a family celebration. 

serves 8


150g dark chocolate at least 70%, roughly chopped 
100ml Zejd extra virgin olive oil
4 large eggs room temperature, separated
pinch of salt
50g caster sugar

8 espresso cups or small glasses 


  1. Melt the chocolate in a large bowl over a gently simmering pan of hot water, or in a microwave. Stir at the end to make sure all of the chocolate is melted. Remove from the heat and leave to cool for 10min. Then add the oil and set aside. 
  2. Whisk the egg whites with a pinch of salt in a very clean bowl. Stop just before firm peaks, taking care not to over-whisk.
  3. In another bowl, whisk the egg yolks, sugar and a pinch of salt until thick and pale and double the volume. 
  4. Gradually pour the chocolate and oil mixture into the beaten egg yolks. Mix thoroughly. 
  5. Add 1/3 of the egg whites to the chocolate mixture, mixing well to loosen the mixture. Then add another 1/3 this time folding gently to keep as much of the air in as possible. Fold in the final third, leaving any liquid behind in the bowl, leaving no white streaks. 
  6. Add 2 tablespoons of the chocolate mixture to each of the espresso cups or glasses.  Put in the fridge for an hour, bringing back to room temperature for 40 minutes, or leave for only 20 minutes in the fridge and eat straightaway!

These will last for up to 2 days in a fridge, covered lightly with a clean dishcloth. 

As this recipe uses uncooked eggs, it is not suitable for the elderly, young children or those who are pregnant. 


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