Best 3 Olive Oil Dark Chocolate Mousse Recipes
Indulge in the symphony of flavors with our Olive Oil Dark Chocolate Mousse, a culinary masterpiece that tantalizes your taste buds. This delectable mousse showcases the perfect balance between the rich, decadent flavor of dark chocolate and the elegant, fruity notes of extra virgin olive oil. Savor the velvety texture that melts in your mouth, leaving a trail of pure bliss. Our collection of recipes offers variations to cater to your preferences, including a classic version, a vegan alternative crafted with avocado, and a delightful white chocolate mousse infused with the essence of lemon. Embark on a culinary journey that will leave you craving for more.
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
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.;
DARK-CHOCOLATE MOUSSE
Categories Milk/Cream Chocolate Dessert Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Mousse:
- Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
- Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
- Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
- Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
- Do Ahead
- Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.
Tips:
- Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
- Make sure the heavy cream and mascarpone cheese are very cold before whipping them. This will help them whip up quickly and create a light and fluffy mousse.
- If you don't have an immersion blender, you can use a food processor to make the mousse. Just be careful not to over-process it, or the mousse will become too thick.
- Be patient when folding the whipped cream and mascarpone cheese into the melted chocolate. If you rush it, you could end up with a lumpy mousse.
- Chill the mousse for at least 4 hours before serving. This will allow it to set properly and develop its full flavor.
Conclusion:
Olive oil dark chocolate mousse is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Experiment with different flavors of olive oil, dark chocolate, and toppings to create a mousse that is uniquely yours.
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