Chocolate Mousse with Evioliva

You won’t believe it, but with just three main ingredients, you can create a dessert that will impress everyone. It is incredibly fast and easy to prepare, and the secret lies in the quality of the oil.

Ingredients

(2 Serves)

200g Dark chocolate (at least 70% cocoa)

3 Large eggs (separated)

50ml Evioliva Extra Virgin Olive Oil

Optional: 1 tbsp sugar & a pinch of sea salt (Fleur de sel)

Instructions

Total Time 4h
Add Evioliva to CART
  1. Melt the chocolate: Use a bain-marie (water bath) until smooth, then let it cool slightly.

    Quick Method: Alternatively, place the chocolate in the microwave with a small amount of margarine and a splash of Evioliva. Heat in short bursts of less than 10 seconds, stirring in between until smooth.
  2. Emulsify: Slowly whisk the Evioliva into the melted chocolate until it reaches a glossy finish.
  3. Mix the yolks: Add the egg yolks one by one, whisking gently into the chocolate.
  4. Whip the whites: In a separate bowl, beat the egg whites (and sugar) until stiff peaks form.
  5. Fold: Gently fold the egg whites into the chocolate mixture to keep the texture light and airy.
  6. Chill: Pour into ramekins and refrigerate for at least 4 hours.
  7. The Signature Evioliva Cup: For a professional presentation, start with a base of crunchy nougatine tossed in a little olive oil. Layer the chocolate mousse on top, and finish with a few Evioliva drops for a beautiful, golden glow.