Extra Virgin Olive Oil Chocolate Mousse

Chocolate Mousse


  • 150gm good-quality Dark Chocolate, roughly chopped
  • 4 Eggs, separated
  • 125gm Caster Sugar
  • 2 tbsp Hazelnuts, chopped and toasted
  • 1 tbsp Frangelico (optional)
  • 125ml Vasse Virgin Extra Virgin Olive Oil
  • Whipped Cream to serve



Put the chopped chocolate into a bowl over a saucepan of simmering water - be sure to not let the bowl touch the water. When the chocolate has melted, slowly stir in the olive oil then remove from the heat. Place the egg yolks and half the sugar in an electric mixer and beat until the mixture is pale and thick. Then add the chocolate mixture and the Frangelico (if you are using it) and combine. In a separate bowl whisk the egg whites with a pinch of salt until soft peaks form, then slowly add in the remaining sugar. Gently fold the egg whites into the chocolate mixture. Spoon mousse into bowls or cups and chill for 4 hours. Serve topped with the hazelnuts and fresh whipped cream. Enjoy!