My husband and I have just had our ninth wedding anniversary, but considering that I’ve just had my wisdom teeth out, romance or celebrations won’t be high on my list; just pain killers and ice packs!! As I have to exist on mushie food for a while, I decided to make this delicious chocolate mousse with olive oil for our anniversary. It is most definitely my favourite chocolate mousse recipe. It is so fluffy and light and you would have no idea that it contains olive oil; it’s practically healthy for you (no calories I swear)!
This recipe is adapted from the Monday Morning Cooking Club’s, It’s always about the food, cookbook.
- 150 g good quality dark chocolate
- 125 ml (1/2 cup) extra virgin olive oil
- 4 eggs, separated
- 115 g (1/2 cup) caster sugar
- 1 tblsp Cointreau or Grand Marnier (optional)
Melt the chocolate in a heat proof bowl for 30 second bursts in the microwave. It took my microwave two 30 second bursts to fully melt. Gradually stir through the olive oil and leave it to cool.
Using a mixer, beat the egg yolks with half of the caster sugar until the mix is pale and thick. Gently stir through the chocolate mix into the egg yolks and then add the Cointreau or Grand Marnier.
In another bowl, whisk the egg whites until soft peaks begin to form and then gradually add in the remaining caster sugar. Continue to whisk the egg whites until firm peaks are formed.
Gently fold in one-third of the egg whites into the chocolate mixture with a spatula. When combined, add in the remaining egg whites and fold through until well combined. Don’t be worried if you taste the mixture and it tastes strongly of olive oil; once the mousse has chilled the olive oil taste will disappear.
Pour the mousse into a decorative bowl or individual glasses to serve. Chill for at least four hours in the fridge, but it’s best if you can leave it over night. Serves 4.
Happy Anniversary Sweetheart!