Chocolate and Olive Oil Mousse Recipe (2024)

I’ve made this many times and it’s always a big hit. I find it more efficient to start with separating the eggs and beating the yolks with the sugar before following the rest of the recipe

Delicious and easy recipe which is perfect for gluten/dairy free situations (although tasty enough for any occasion). I used strongly flavored extra virgin olive oil so there was an olive oil flavor detectable, but I liked the way it depended the chocolate flavor. Could use a lighter olive oil if the olive taste is less appealing. No need to refrigerate overnight-- a few hours is enough.

Great recipe. It thickened up from a ganache type consistency to a beautiful rich mousse. I used grand mariner instead of brandy

I used Triple Sec as the spirit flavoring, added orange zest too! Then I topped it with more zest, grated dark chocolate and flaky sea salt! Lovely

Very good all purpose recipe, especially usefu as an alternative to the typical Seder desserts like flourless chocolate cake and those seeking pareve desserts. As another commenter noted, also good for a number of additional dietary restrictions. My kids and foodie friends all applauded the dish.

I've gone back to this recipe a number of times, it's great. I use a darker chocolate (closer to 80 or 90%) and sometimes substitute schmaltz for the olive oil. It might sound gross but it's delicious.

I found this recipe frustrating. My chocolate mixture was very thick and the whole thing hardened to a ganache-like texture. It tasted good, but it got a lot of dishes dirty and was a lot of work. Not sure I'd try it again.

one of my favorite mousse recipes, so easy & perfect every single time! I've made this 10+ times

Be careful not to "beat" the yolk mixture after adding the olive oil, brandy, and chocolate. Instead, stir (or "whisk," as the directions say - doh!) them in. I did not catch this and the mix became gluey and hard. It did not fold well with the whites as a result and ended up having significant chocolate chunks.

Very much looking forward to a mousse without dairy, but. Reading through reviews, mine turned out more leaden by following the instructions exactly. After folding in egg whites formed a sandy mixture, had to resort to mixer on high speed to incorporate. Not sure where I went astray, but the directions did not fit my experience. Regardless, I will serve this tonight, because it is difficult to make chocolate taste bad! That said, this recipe is not as billed. Would appreciate any commentary.

The instructions on this receipt are frustrating and confusing. The mousse came out with an unappealing texture, and I’m doubtful that the eggs were fully cooked. Inedible. I also lost a significant amount of olive oil in the process.

I made half of this recipe using 85% cacao dark chocolate and chilled it overnight in 4 co*cktail glasses. Used 1tbs Slivovitz (next time I will use 2tbs). Served it to a friend who enjoyed the taste and found it dense for a mousse...not sure if that's due to the chocolate having a higher cacao content than what is called for or to not beating the egg whites enough (I thought I had). Perhaps this recipe creates a dense dessert no matter what.

Be careful not to "beat" the yolk mixture after adding the olive oil, brandy, and chocolate. Instead, stir (or "whisk," as the directions say - doh!) them in. I did not catch this and the mix became gluey and hard. It did not fold well with the whites as a result and ended up having significant chocolate chunks.

Made this for Passover. Halved the recipe but used the same amount of brandy as the original recipe. It was exceptionally good.

one of my favorite mousse recipes, so easy & perfect every single time! I've made this 10+ times

I found this recipe frustrating. My chocolate mixture was very thick and the whole thing hardened to a ganache-like texture. It tasted good, but it got a lot of dishes dirty and was a lot of work. Not sure I'd try it again.

I used Triple Sec as the spirit flavoring, added orange zest too! Then I topped it with more zest, grated dark chocolate and flaky sea salt! Lovely

I’ve made this many times and it’s always a big hit. I find it more efficient to start with separating the eggs and beating the yolks with the sugar before following the rest of the recipe

I would add a bit of cocoa powder if I made this again. The flavors as is are a bit dull. The texture is wonderful and it is a great dairy-free option!

I've gone back to this recipe a number of times, it's great. I use a darker chocolate (closer to 80 or 90%) and sometimes substitute schmaltz for the olive oil. It might sound gross but it's delicious.

Or you could just make traditional chocolate mousse - that is just chocolate and eggs...

Very good all purpose recipe, especially usefu as an alternative to the typical Seder desserts like flourless chocolate cake and those seeking pareve desserts. As another commenter noted, also good for a number of additional dietary restrictions. My kids and foodie friends all applauded the dish.

Great recipe. It thickened up from a ganache type consistency to a beautiful rich mousse. I used grand mariner instead of brandy

Delicious and easy recipe which is perfect for gluten/dairy free situations (although tasty enough for any occasion). I used strongly flavored extra virgin olive oil so there was an olive oil flavor detectable, but I liked the way it depended the chocolate flavor. Could use a lighter olive oil if the olive taste is less appealing. No need to refrigerate overnight-- a few hours is enough.