Chocolate Olive Oil Mousse

It takes no time at all, it’s chocolate and delicious. What more could you ask for in a dessert? You’ll notice a slightly peppery finish with every spoonful, compliments of the olive oil, and the flourish of salt accentuates the sweetness and brings out the flavor in the chocolate. 

Chocolate Olive Oil Mousse

1 cup semi-sweet or dark chocolate chips 
1/3 cup Olive Scene Single Varietal Olive Oil (such as Cobrancosa or Arbosana)
1 cup heavy cream
1 ½  teaspoons pure vanilla extract
1 tablespoon Dutch-process cocoa powder
1/4 teaspoon kosher salt
Flaky sea salt for sprinkling

Melt the chocolate in a small bowl over a pot of simmering water. Alternatively, microwave in 30 second increments, stirring after each.

Once the chocolate is melted, add the olive oil and stir to combine. Set aside.

Using a hand mixer, beat the whipping cream, vanilla extract, cocoa powder and salt together until stiff peaks form. 

Gently fold the slightly cooled chocolate into the whipped cream until combined, Divide between four 4-ounce ramekins. Sprinkle with flaky sea salt and serve immediately or refrigerate for up to 3 days. 

Makes 4 4oz servings.

Recipe adapted from