Extra Virgin Olive Oil Chocolate Mousse

Taste tested and highly approved by The Olive Press employees, this decadent dessert is sure to be your new favorite! The delicate extra-virgin olive oil adds a wonderful, silky, melt-in-your-mouth texture to this heavenly chocolate mousse.

Made with these products from The Olive Press:


  • 1/4 cup The Olive Press Heritage Mission Olive Oil
  • 6 oz bittersweet chocolate, finely chopped
  • 3 egg yolks
  • 3 tablespoons warm water
  • 1/4 teaspoon sea salt
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/4 cup sugar
  • Chocolate shavings for garnish


  1. Put finely chopped chocolate in a heat proof bowl and set over a pan of simmering water, making sure not to let the bowl touch the water.
  2. Stir chocolate until melted and smooth.
  3. Remove from heat and whisk in egg yolks, olive oil, warm water and salt until well blended.
  4. In a separate bowl, beat egg whites and cream of tartar with electric mixer until frothy.
  5. Add sugar and continue to beat until soft peaks form.
  6. Fold 1/3 of the egg whites into the chocolate mixture. Combine gently until no whites streaks are visible, then repeat with the remainder of the egg whites.
  7. Divide mousse into ramekins or glasses and refrigerate for at least 4 hours, then garnish with chocolate shavings before serving.
  8. Enjoy!