Chocolate and Olive Oil Mousse with Sea Salt

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, cardamom 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.


Chocolate and Olive Oil Mousse with Sea Salt
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Chocolate and Olive Oil Mousse with Sea Salt


  • 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)


  • Melt the chocolate in a heatproof bowl over a saucepan of boiling water, ensuring that the bowl doesn’t touch the water. When just melted, remove from the heat immediately. Stir in the olive oil gently and also add a generous pinch of sea salt.
  • Whisk the egg yolks well with the sugar and the seeds from inside the vanilla pod (slice in half and scrape them out carefully with a knife). Stir gently into the chocolate and olive oil mixture.
  • Whisk the egg whites as though for meringue. When they form soft peaks they are ready. Then bit by bit, gently add the egg white to the chocolate mixture, folding through gently, so that you preserve the air that you worked hard to whip into them.
  • Pour into serving bowls and leave them in the fridge for at least two hours to set. You can make these the night before and leave overnight also. Serve with some grated dark chocolate and a sprinkle of sea salt flakes.



    Written by Niamh
    Cooking and travelling, and sharing it all with you.