Best 4 Chocolate And Olive Oil Mousse Recipes
Are you ready to embark on a culinary journey that harmonizes the rich decadence of chocolate with the savory allure of olive oil? Discover a delightful symphony of flavors in this collection of chocolate and olive oil mousse recipes. From the classic union of dark chocolate and fruity olive oil to the surprising fusion of white chocolate and peppery olive oil, these recipes offer a tantalizing range of taste experiences. Indulge in the velvety smoothness of our classic chocolate and olive oil mousse, where the deep flavors of dark chocolate are elegantly complemented by the fruity notes of extra virgin olive oil. For those who prefer a lighter touch, our white chocolate and olive oil mousse offers a delicate balance of sweetness and savoriness, with the peppery kick of olive oil adding an unexpected dimension. And for those seeking a touch of luxury, our champagne chocolate and olive oil mousse combines the effervescence of champagne with the richness of chocolate and olive oil, creating a mousse that is both light and decadent. Whichever recipe you choose, prepare to be captivated by the harmonious union of chocolate and olive oil in these exquisite mousse creations.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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:
- For a smoother mousse, use a high-quality chocolate with a cocoa content of at least 70%.
- Make sure the chocolate and butter are finely chopped before melting them together. This will help them to melt evenly and smoothly.
- Don't overbeat the egg whites. Overbeaten egg whites will make the mousse tough.
- Fold the egg whites into the chocolate mixture gently. Overmixing will deflate the mousse.
- Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
- Serve the mousse with fresh berries, whipped cream, or a drizzle of olive oil.
Conclusion:
Chocolate and olive oil mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its rich chocolate flavor and smooth, creamy texture, this mousse is sure to be a hit with everyone who tries it.
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