Salted Dark Chocolate Olive Oil Mousse

Prep Time: 20 min

Inactive Time: 20 min

Cook Time: 5 min

Total Time: 45 min

Servings: 4


  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 cup 70% dark chocolate, coarsely chopped
  • 4 large eggs, at room temperature, separated
  • 1/4 tsp flaked sea salt, divided
  • 1/4 cup maple syrup


    1. Place chocolate in a large heatproof bowl placed over a pot of simmering water. Melt chocolate, stirring frequently, for about 5 minutes or until smooth. Let cool slightly.
    2. Whisk olive oil into melted chocolate; set aside. In a separate large bowl, beat egg whites with a pinch of sea salt until stiff peaks form. Set aside.
    3. In a separate large bowl, beat egg yolks, remaining salt, and maple syrup until pale, thickened, and doubled in volume; gently fold in chocolate mixture.
    4. In three additions, fold egg whites into chocolate mixture until smooth and no white streaks remain.
    5. Spoon or pipe mixture evenly into 4 ramekins; refrigerate for 20 minutes. Garnish with a sprinkle of sea salt.

    Tip: Mousse can be made ahead, covered, and refrigerated. Let stand at room temperature for 30 minutes before serving.