This post was published in happy partnership with Olive Oils from Spain, who sponsored this post.
Chocolate, olive oil and salt were a combination that I hadn’t imagined together until I first went to Barcelona and started to see it everywhere. In lots of ways, and in one of my favourite desserts too, chocolate mousse. Then I spotted it in one of my favourite London tapas bars, Morito, and I wasn’t alone, Nigella is a fan too.
Extra Virgin Olive Oil – the secret ingredient in this lovely chocolate mousse
Like me, I am sure that you likely always have extra virgin olive oil in your kitchen. You likely use it for cooking and salad dressing, as I do too. It brings a lightness and a freshness to cooking which I love. But chocolate mousse?
It seems an unusual thing to add but ultimately it is fat, just like cream, and so it gives a beautiful texture and a gorgeous flavour too. Extra virgin olive oil acts as a seasoning too, a peppery extra virgin olive oil works beautifully with dark chocolate which loves all things spice like pepper, cardamon and chilli. It is a dairy free dessert so perfect for people who might otherwise have had to avoid chocolate mousse. With extra virgin olive oil, eggs and chocolate all being quite good for you, all you need to worry about is the sugar. Of course you don’t need to worry at all as there is only a small amount in it. This is all about the chocolate and the olive oil with the eggs providing richness and fluffiness.
Spanish Extra Virgin Olive Oil
I love Spain for many reasons, and I have visited an olive farm in Spain in the past. Spain is the biggest producer of olives and olive oil in Europe. Olive oil is really just pressed olive juice, olives being so rich in oil. Extra virgin olive oil contains the best of the olive.
There are many health benefits of extra virgin olive oil, especially when consumed as part of the Mediterranean diet. It is packed with antioxidants and contains good fats and fatty acids like oleic acids, all of which are very beneficial and particularly said to benefit heart health (with lots of supporting evidence). Extra virgin olive oil has also been found to reduce inflammation and is rich in polyphenols which help reduce LDL cholesterol.
Extra virgin olive oil tastes so good too. I use it a lot, I cover chickens and pumpkin with it before I roast them. I make crisp kale by drizzling extra virgin olive oil over it with seasoning before roasting it for 5-7 minutes until crisp. I love an alioli rich with extra virgin olive oil and bright and savoury with saffron dolloped on top of a bowl of gorgeous clams with parsley and a sprinkling of chilli.
Olive oil is seasonal as with most things produced fresh. When first pressed it is bright and peppery, and has an extraordinary flavour. Connoisseurs line up for the first of the season, it really is very special. It is best consumed within a year and also keep it away from the light as it degrades it (as with most things).
- 125g dark chocolate – I used 70%
- 75ml extra virgin olive oil
- 4 large eggs, separated
- 50g soft brown sugar
- 1 vanilla pod
- sea salt (use flakes)