Spicy Olive Oil Chocolate Mousse

cook time:

15 min

total time:

15 min

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Spicy olive oil chocolate mousse is one of my favorite ways to show love to my wife. It’s got everything she adores—a luscious, airy texture, deep chocolate flavor, a subtle kick of cayenne for warmth, and a silky drizzle of rich olive oil to bring it all together. The best part? It’s quick to make but feels like an ultra-indulgent treat. Topped with freshly whipped cream, delicate chocolate shavings, and one last drizzle of EVOO for that final touch of magic, every bite is pure decadence. A little spice, a little sweetness, and a whole lot of love!

Ingredients

For the mousse:

  • 170 gr high quality dark chocolate chips
  • 100 gr extra virgin olive oil
  • 25 gr sugar
  • 4 egg yolks
  • 4 egg whites
  • 3 gr salt
  • 3 gr cayenne powder
  • 3 tbsp water
  • 1 shot of espresso

Ingredients

For serving:

  • Whipped cream
  • Shaved chocolate
  • Extra virgin olive oil

Ingredients

For the mousse:

  • 170 gr high quality dark chocolate chips
  • 100 gr extra virgin olive oil
  • 25 gr sugar
  • 4 egg yolks
  • 4 egg whites
  • 3 gr salt
  • 3 gr cayenne powder
  • 3 tbsp water
  • 1 shot of espresso

Ingredients

For serving:

  • Whipped cream
  • Shaved chocolate
  • Extra virgin olive oil

Ingredients

For the mousse:

  • 170 gr high quality dark chocolate chips
  • 100 gr extra virgin olive oil
  • 25 gr sugar
  • 4 egg yolks
  • 4 egg whites
  • 3 gr salt
  • 3 gr cayenne powder
  • 3 tbsp water
  • 1 shot of espresso

Ingredients

For serving:

  • Whipped cream
  • Shaved chocolate
  • Extra virgin olive oil

Lets Start Cooking!

step 1

Add the chocolate chips, espresso, salt, and cayenne powder to a heatproof bowl set over a pot of simmering water (double boiler). Stir gently until the mixture is completely melted and smooth.

step 2

Pour the melted chocolate mixture into a bowl. Add the egg yolks one at a time, stirring well after each addition until fully incorporated before adding the next. Repeat until all the yolks are mixed in smoothly.

step 3

Next, add the olive oil and whisk until smooth. If the mixture breaks or separates, gradually add 1 tablespoon of water at a time, whisking continuously, until it comes back together into a smooth and homogeneous texture.

step 4

In a clean bowl, beat the egg whites with a hand mixer until light and foamy. Gradually add the sugar and continue whisking until soft peaks form.

step 5

Gently fold the whipped egg whites into the chocolate mixture in four additions, being careful to maintain a light and airy texture. Avoid over-mixing to prevent deflating the batter. Repeat until all the egg whites are fully incorporated and the mixture is smooth and fluffy.

step 6

Pour the mixture into serving cups and refrigerate for at least 4 hours, or up to 24 hours, until set.

step 7

When ready to serve, whip heavy cream with a pinch of sugar until soft peaks form. Dollop it over the chocolate mousse, then finish with a sprinkle of shaved chocolate and a drizzle of olive oil. Serve immediately and enjoy!

step 8

YASSS!

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