Dark Chocolate Olive Oil Mousse
Dark Chocolate Olive Oil Mousse
Ingredients
For the Mousse Base
- 1 cup dark chocolate, 70%
- 1 cup fresh cream
- 1 teaspoon instant coffee
- 4 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 4 tablespoons milk
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon flaky salt, or to taste
For the Whipped Cream
- 1/4 cup heavy cream, chilled
For Garnish
- as needed extra virgin olive oil, for drizzling
- as needed flaky salt, for sprinkling
Instructions
- 1
In a medium saucepan, combine the fresh cream and granulated sugar. Add the instant coffee and stir until the sugar and coffee are fully dissolved.
ā±ļø 2 min
- 2
Heat the mixture over medium heat, stirring occasionally, until the cream is warm (do not boil).
ā±ļø 3 min
- 3
In a small bowl, whisk together the cornstarch and milk until a smooth slurry forms.
ā±ļø 1 min
- 4
Gradually whisk the cornstarch slurry into the warm cream and coffee mixture in the saucepan.
ā±ļø 1 min
- 5
Continue to cook over medium heat, stirring constantly, until the mixture thickens and the cornstarch is cooked, about 3-5 minutes. It should coat the back of a spoon.
ā±ļø 4 min
- 6
Remove the saucepan from the heat. Add the dark chocolate and flaky salt to the hot cream mixture. Stir well until the chocolate is completely melted and the mixture is smooth and glossy.
ā±ļø 3 min
- 7
Transfer the chocolate mixture to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it sit aside at room temperature until it cools completely, about 1-2 hours.
ā±ļø 120 min
- 8
Once the chocolate mixture has cooled, add the 3 tablespoons of extra virgin olive oil. Whisk everything together until thoroughly combined and smooth.
ā±ļø 2 min
- 9
In a separate cold bowl, using an electric beater, whip the chilled heavy cream until stiff peaks form.
ā±ļø 3 min
- 10
Gently fold the whipped cream into the chocolate and olive oil mixture in three parts. Be careful not to deflate the mousse, incorporating it until just combined.
ā±ļø 5 min
- 11
Divide the mousse into serving dishes or a large bowl. Cover and refrigerate for at least 7-8 hours, or preferably overnight, to allow it to set and flavors to meld.
ā±ļø 480 min
- 12
To serve, scoop the mousse onto plates. Drizzle with additional extra virgin olive oil and sprinkle with flaky salt. Enjoy!
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Olive Oil Mousse
For the Mousse Base
- 1 cup dark chocolate, 70%
- 1 cup fresh cream
- 1 teaspoon instant coffee
- 4 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 4 tablespoons milk
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon flaky salt, or to taste
For the Whipped Cream
- 1/4 cup heavy cream, chilled
For Garnish
- as needed extra virgin olive oil, for drizzling
- as needed flaky salt, for sprinkling
Instructions
- 1
In a medium saucepan, combine the fresh cream and granulated sugar. Add the instant coffee and stir until the sugar and coffee are fully dissolved.
ā±ļø 2 min - 2
Heat the mixture over medium heat, stirring occasionally, until the cream is warm (do not boil).
ā±ļø 3 min - 3
In a small bowl, whisk together the cornstarch and milk until a smooth slurry forms.
ā±ļø 1 min - 4
Gradually whisk the cornstarch slurry into the warm cream and coffee mixture in the saucepan.
ā±ļø 1 min - 5
Continue to cook over medium heat, stirring constantly, until the mixture thickens and the cornstarch is cooked, about 3-5 minutes. It should coat the back of a spoon.
ā±ļø 4 min - 6
Remove the saucepan from the heat. Add the dark chocolate and flaky salt to the hot cream mixture. Stir well until the chocolate is completely melted and the mixture is smooth and glossy.
ā±ļø 3 min - 7
Transfer the chocolate mixture to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it sit aside at room temperature until it cools completely, about 1-2 hours.
ā±ļø 120 min - 8
Once the chocolate mixture has cooled, add the 3 tablespoons of extra virgin olive oil. Whisk everything together until thoroughly combined and smooth.
ā±ļø 2 min - 9
In a separate cold bowl, using an electric beater, whip the chilled heavy cream until stiff peaks form.
ā±ļø 3 min - 10
Gently fold the whipped cream into the chocolate and olive oil mixture in three parts. Be careful not to deflate the mousse, incorporating it until just combined.
ā±ļø 5 min - 11
Divide the mousse into serving dishes or a large bowl. Cover and refrigerate for at least 7-8 hours, or preferably overnight, to allow it to set and flavors to meld.
ā±ļø 480 min - 12
To serve, scoop the mousse onto plates. Drizzle with additional extra virgin olive oil and sprinkle with flaky salt. Enjoy!
ā±ļø 1 min