Greek Olive Oil Chocolate Mousse

Have you experienced using fruity, high-quality olive oil in desserts—specifically in chocolate mousse? A new found delicacy among top chef-ers today and, wow, what flavor and smooth, creamy texture it imparts.  But actually, chocolate–olive oil desserts go back in time. As historians have told,   luxury ingredients such as chocolate were at times, obsolete or hard to find in some areas.  When fortunate to acquire, one would melt a piece of chocolate, spread it on toast, and sprinkle olive oil and a bit of salt on top for a sweet-savory treat. Avant-garde chefs took the idea and ran with it.


Olive Oil and Chocolate, the Power Pair.

Olive Oil and Chocolate, the Power Pair.

We can’t forget the recent New England Journal Of Medicine study-

“Switching to a diet rich in olive oil, nuts, beans, fish, fruit, vegetables, and even some wine and chocolate can slash your risk of heart attack, stroke, and death from heart disease. That’s the conclusion of a landmark study out this week in the New England of Medicine.

The benefit was so great–a 30 percent reduction in risk, even among people at high risk, many of whom were already taking drugs for high blood pressure and cholesterol levels–that the researchers stopped the trial early, considering it wrong to continue when the benefits were so apparent.

What part of the diet was most important? The benefit likely comes from the combination working together, not any one food….”

So, let’s get this gourmet & healthy power couple whipped together and ready for your next soiree.


  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup  Vrisi36 Delicate extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt


1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.


Serve the mousse with various toppings in individual shot glasses on a vintage silver tray.
Try whipped cream, orange zest curls, coarse flake sea salt, fresh berries, or crushed nuts. You might like grinding 3 tablespoons shelled pistachios and 1 teaspoon coarse sea salt. Pulse until ground and slightly powdery but still with some rough chunks. Sprinkle on top of mousse before serving.


The mousse can be made in advance and will last, tightly sealed, in the fridge for 1 week, or in the freezer for up to a month.

PAIR IT: Malvasia Dessert Wine

Monemvasia Winery, Malvasia 2010, Lakonia, Peloponnese, Greece