Chocolate Olive Oil Mousse

A Rich Chocolate Mousse W  an Olive Oil Twist

Rich, silky, and irresistibly smooth, this Chocolate Olive Oil Mousse brings an unexpected twist to a classic dessert. Extra Virgin Olive Oil From Spain adds a delicate richness and enhances the deep flavors of dark chocolate, while a touch of coffee creates an even more indulgent experience.

Finished with a drizzle of olive oil and flaky salt, it's an elegant dessert that's perfect for sharing.

Instructions

1. Combine the ingredients. In a saucepan, mix the heavy cream, sugar, and instant coffee. Stir until the sugar and coffee dissolve.
2. Warm the mixture. Heat over medium-low heat until warm, without allowing it to boil.
3. Prepare the slurry. In a separate bowl, whisk the cornstarch with the milk until smooth. Add the mixture to the warm cream.
4. Thicken the base. Cook over medium-low heat, stirring constantly, until the cornstarch is fully cooked and the mixture begins to thicken.
5. Add the chocolate. Remove from heat. Add the chopped dark chocolate and a pinch of salt, stirring until completely melted and smooth.
6. Let it cool. Cover with plastic wrap pressing it  against the surface and allow the chocolate mixture to cool to room temperature.
7. Incorporate the olive oil. Add 3 tablespoons of Extra Virgin Olive Oil From Spain and whisk until fully combined and glossy.
8. Whip the cream. In a separate bowl, use an electric mixer to whip the remaining ⅓ cup of whipping cream until stiff peaks form.
9. Fold gently. Incorporate the whipped cream into the chocolate mixture in three additions, folding carefully to maintain its light texture.
10. Chill the mousse. Refrigerate for 1–6 hours, or overnight, until set.
11. Serve and enjoy! Spoon the mousse into individual serving dishes and finish with a drizzle of Extra Virgin Olive Oil From Spain and a sprinkle of flaky salt.

Serving Suggestions

Serve in small dessert bowls or elegant glasses for a special occasion. For an extra touch, pair with fresh berries or a few chocolate shavings.

Storage Tips

Keep the mousse refrigerated in an airtight container and   it within 3-4 days. Serve chilled and add the final olive oil drizzle just before serving.