Olive Oil Chocolate Mousse – Ginger with Spice

If you’re a chocolate lover looking to elevate your dessert game with a silky, luscious mousse that surprises with a subtly fruity twist, this Olive Oil Chocolate Mousse recipe is for you. Combining rich chocolate with the delicate aroma of extra virgin olive oil creates a mousse that is smooth, velvety, and utterly irresistible.

It is perfect for dinner parties or a special treat after a cozy meal, a fresh take on a classic favorite! For more easy chocolate dessert recipes I can highly recommend orange crunch chocolate brownies, double chocolate caramel cookies, and mocha panna cotta.

Why you’ll love this recipe

Chocolate mousse is a timeless dessert that works well all year round – from festive holidays like Christmas and Valentine’s Day, to casual summer dinners where chilled desserts refresh the palate.

The light, airy texture of this mousse makes it a perfect finale for meals that are on the heavier side, offering indulgence without being overwhelming. 

It is a dessert that pairs well with a lot of drinks and tasty garnishes. For this fruity olive oil chocolate mousse, it will pair beautifully with red wines like a Pinot Noir or Zinfandel, as well as some dessert wines. I love to serve it with blackberries or orange slices to balance the richness.

But it will be equally delicious served with coffee or tea! 

Ingredients

To make this airy mousse you will need:

• Chocolate: I use half 70% and half roughly 50% for a balance of sweetness and intensity. The 50% offers smoothness and mild bitterness, while the 70% adds depth and complexity, ensuring a rich chocolate flavour without excessive sweetness.
• Extra virgin olive oil: The star twist here, olive oil lends a silky mouthfeel and a subtle fruitiness that complements the chocolate’s richness. Choosing a fruity variety enhances this effect without being overpowering.
• Eggs: Eggs provide structure and richness. Egg yolks, whipped with sugar, give body to the mousse, while whipped egg whites add lightness and volume. 
• Sugar: Just enough to sweeten the mousse lightly, allowing the chocolate’s natural flavors and olive oil nuances to shine through.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Heavy cream: Whipped cream folded in adds softness and a creamy texture, making the mousse luxuriously smooth.

Instructions

Before you begin, let me just stress that you need to prepare

1. the melted chocolate,
2. whipped egg yolks,
3. whipped egg whites, and
4. the whipped cream

all before combining any of them.

If you combine the chocolate with the egg yolks before the other ingredients are whipped up, you might end up with a hard mess that needs fixing (which is fixable, see under Expert tips)

Melt the chocolate: Finely chop the chocolate and melt gently over a water bath or in 30 second intervals in the microwave (stirring between each interval). Once melted, let it cool to about 86-95℉ (30-35 ℃) – it should be runny but not hot (1).

Why this matters: If the chocolate is too hot (>40-45℃ or 104-113℉), the olive oil won’t emulsify properly and can separate, ruining the texture. Too cold (<25℃ or 77℉), and the chocolate stiffens, preventing proper blending. The right temperature ensures a glossy, stable mixture.

Then, slowly drizzle in the olive oil (2), stirring constantly until smooth and shiny (4).

Whip egg yolks and sugar: Beat the egg yolks and sugar together until pale and fluffy (3). This adds air and volume. Mix the olive oil chocolate mixture into the yolk mixture until fully combined (5-6).

Whip egg whites: Beat egg whites with a pinch of salt until stiff and glossy peaks form, roughly 5 minutes (7). Add ⅓ of the egg whites quickly and vigorously to the chocolate mixture – this cools it down and prevents clumping. Then gently fold in the remaining whites to keep the mousse airy (8-9). 

Whip cream: Whip the cream to soft peaks (10) and fold it carefully into the mousse mixture (11-12).

Chill: Spoon the mousse into serving glasses, about 7-8 tablespoons in each. Refrigerate for at least 2 hours, preferably overnight. 

Serve: Serve with a dollop of whipped cream, a drizzle of olive oil, and a sprinkle of flaky sea salt for a perfect balance.

Substitutions

• Chocolate: You can use all 70% dark chocolate for a more intense, less sweet mousse or all 50% for a milder flavor. Avoid milk chocolate as it’s too sweet and won’t hold the mousse texture as well.
• Olive oil: If fruity extra virgin olive oil isn’t avaialble, use a mild-flavored high-quality olive oil. Avoid robust and peppery types that would overpower the dessert.
• Eggs: These cannot be substituted for the right texture of the mousse.
• Sugar: Adjust the sugar amount according to your sweetness preference. If you know you like it sweet, use 2-3 tablespoons of sugar in the egg yolk mixture.
• Heavy cream: For a lighter version, you can substitute half-and-half or Greek yogurt, but expect less richness and volume. The heavy cream can also be omitted, leading to a denser mousse. 

Variations

• Spicy twist: Add a pinch of chili powder or cinnamon to the melted chocolate for warmth and depth.
• Kid-friendly: Make traditional chocolate mousse by omitting the olive oil, and add a teaspoon of vanilla extract for sweetness*.
• Deluxe: Fold in finely chopped toasted hazelnuts or pistachios for crunch, or swirl in some salted caramel sauce before chilling.

* That being said, I have tried this on people with children’s palate, and they did not know there were olive oil, nor did they find anything weird about it, so as long as you don’t top the chocolate mousse with olive oil, I think you should be fine as is!

Equipment

You will need a heatproof bowl for melting chocolate, saucepan if using a waterbath (microwave if not), electric mixer, spatula for folding, mixing bowls and serving glasses.

It can also be handy to have a kitchen thermometer to check the chocolate’s temperature.

Storage

This mousse can be made a day ahead and stored covered in the refrigerator for up to 3-4 days. The texture may firm up slightly but will remain creamy.

If it is too firm, let it come to room temperature before serving.

Expert tips

1. Chocolate temperature: Ensure the chocolate temperature is between 86-95℉ (30-35℃) before combining the with egg yolks – this is key to make the creamiest chocolate mousse. I would recommend getting a kitchen thermometer for this.
2. If the chocolate turns hard: If you mixed the egg yolks with the chocolate and it hardens, you can salvage it before folding in the airy components. Fill the tub of your sink with warm water and place the bowl carefully into it, whip vigorously but be careful not to get any water into it. Once it loosens up it will become like a thick ganache-like consistency, but it will blend well with the ⅓ of the egg whites (see next tip). 
3. Folding technique: Use gentle, folding motions after the first vigorous mix of ⅓ egg whites to keep the air in. Scrape the bottom of the bowl with the spatula to ensure it’s well folded.
4. Olive oil quality: Use a fruity extra virgin olive oil for best flavor. Peppery olive oil can overpower the dessert.
5. Whipping the eggs: Ensure the eggs are at room temperature for the optimal volume when whipping. 
6. Patience: Allow the mousse to fully chill to develop texture and flavor. For these photos, they chilled for about 8 hours.
7. Topping matters: The whipped cream, olive oil drizzle and flaky sea salt on top makes all the difference! Some blackberries make it even better.

Recipe FAQs

Enjoy!

Did you like this recipe? Here are more chocolate desserts I think you will enjoy:

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. 

As thanks, you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

To keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

Print

Recipe