Go Back

Olive Oil Chocolate Mousse

Servings 8 to 10 servings


  • 11 ounces bittersweet chocolate i used 60% cacao ghiradelli
  • 8 large pasteurized eggs separated
  • 1/4 teaspoon cream of tartar
  • 3/4 cups sugar divided
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons coffee or water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt


  • Melt chocolate in a double boiler over low heat or in 30 second increments in the microwave; cool slightly.
  • Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff but not dry. (this may take a while because of the pasteurized eggs... you'll get there.)
  • Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, coffee, vanilla, salt, and melted chocolate. Fold whites into chocolate mixture.
  • Spoon into a serving bowl, or divide among 8-10 dessert cups or ramekins. Cover and chill for at least 6 hours.