24.09.2021
You can use WP menu builder to build menus

24.04.2021

No ratings yet
4

A rich, silky smooth chocolate mousse with the unmistakable fruity tones of olive oil. It comes together in minutes and hits the spot with all those chocolate cravings! Just switch out the honey for a plant based version.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: A bottle of olive oil lying on a rusty coloured surface next to a chopping board with pieces of dark chocolate on it.

We all need an easy chocolate mousse recipe in our arsenal. And this is a particularly sophisticated one (one might even say it’s fancy) while at the same time being ridiculously easy. It’s also egg-free (I mean who wants raw egg in their chocolate?), cook-free and all round hassle-free. Oh and it’s made with five ingredients only. How many wins is that now?

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: A bottle of olive oil lying on a rusty coloured surface next to a chopping board with chopped dark chocolate on it. Next to the chocolate is a knife. Below the board is a ceramic jug of coconut milk, a tiny brass bowl of salt and a glass bowl of honey.

All you need is a good quality olive oil (I have you covered), dark chocolate, a bit of honey or agave syrup, coconut milk and flakey sea salt. Because salted chocolate is always better.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: A side view of a hand pouring olive oil out of a bottle into a small glass bowl. Around the bowl of oil are a bowl of honey, a board with chopped chocolate on it, a ceramic jug of coconut milk and a tiny brass bowl of salt.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: Top view of a large glass bowl with melted chocolate inside. To the right are small bowls of oil and honey, a ceramic jug with coconut milk and a tiny brass bowl of salt.

Let’s start with the olive oil, as this is what makes the mousse fancy. I must stress that we need extra virgin olive oil here, and please go for the best quality you can. The flavour of the oil in the mousse is discreet but it’s there, so you don’t want it overtaking or interfering in any way. It should complement the chocolate and give it those delicious fruity notes that good olive oil is famous for.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: Top down view of a large glass bowl of mousse mixture (looks like melted milk chocolate) with some blobs of white coconut milk on the surface.

For me, it was a no brainer. I used the organic extra virgin olive oil by Ol-eve. Since I first tried it a few months ago, I have fallen in love with it so much that it has become my favourite snack, drizzled on fresh or toasted bread with a sprinkle of sea salt. It suits everything from salads to sweets.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: Side view of three glasses of chocolate mousse against a dark background. The mousse is garnished with raspberries. The glass furthest away is sitting on two wooden chopping boards, thus it is slightly higher than the front two. To the left is a bottle of olive oil.

The origin of this olive oil is quite fascinating. It is produced on the Greek island of Lesvos, an island famous for its olives, in a new state of the art olive mill. The olive mill is located in an area that was until fairly recently completely barren and abandoned. The nearby village of Sigri was losing its small population as there were no development or job opportunities in the area. Then the founder of the company behind the Ol-eve brand, who is from Sigri himself, decided to realise his dream and change all this. The huge barren area was transformed into a vibrant olive grove with 40 thousand olive trees plus more such as palm, fig, pomegranate, carob and pistachio trees, all growing side by side. What was once rock and dead dirt, is now a fertile area buzzing with life. The soil has been revived and wild animals and birds have returned to the area making it a rich paradise of biodiversity. No chemical fertilisers are used, only compost (which is made there), the product of pruning, animal by-products from local farms, and seaweed collected from the nearby coast – a truly sustainable resource that can be harvested without damage to the environment. The estate supports the local community and contributes to the socioeconomic development of the island. Find out more here about this worthwhile project that gives back to both the planet and the people!

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: A ¾ view of three pretty glasses of chocolate mousse with raspberries on top. The glass at the back is sitting on two stacked chopping boards.

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo description: A top down view of three glasses of chocolate mousse with raspberries on top. The glass at the back is sitting on two stacked chopping boards. A spoon with some mousse on is lying next to the glass on the board.

Back to our mousse. Or should I call it a pot de creme? Anyway, whatever its name, it’s a delicious dessert that you can make easily with a handful of ingredients. Replace the honey with agave (or your sweetener of choice) to make it vegan, and enjoy with or without some red berries. To be completely honest I prefer it on its own. Can’t wait for you guys to try this, please let me know in the comments or on social media what you think of it!

Easy, Egg-Free Olive Oil Chocolate Mousse www.thefoodiecorner.gr Photo descriptions: A closer side view of three pretty glasses of chocolate mousse with raspberries on top. The glass at the back is sitting on two stacked chopping boards.

Ingredients

180 gr dairy-free dark chocolate, roughly chopped

1/4 tsp flakey sea salt

45 ml (3 Tbs) Ol-eve thyme honey (see “Show me”)

90 ml (6 Tbs) Ol-eve organic extra virgin olive oil

360 ml (1 1/2 c) coconut milk (from a can, not the drink)

Show me more ideas and suggestions

A great alternative to honey is agave syrup (I use 2 Tbs of Ol-eve agave syrup with hibiscus) or coconut sugar (I use 3 Tbs Ol-eve coconut sugar). For the latter, whisk the sugar into the chocolate while it’s hot (with the salt) and let it sit until no longer grainy. Then continue as per recipe, warming the mixture up again if it has started to set.

Step 1

Melt the chocolate in a heatproof bowl in the microwave, in 15-second blasts, stirring very well in-between. Don’t leave it for longer than 15” at a time as it might burn. Burnt chocolate can’t be saved.

Step 2

Add the salt and honey to the hot melted chocolate and whisk until incorporated. Add the olive oil, whisk again until smooth, and finally add the coconut milk. Whisk until incorporated and the mixture is the colour of milk chocolate.

Step 3

Divide the mixture into individual glasses or bowls and refrigerate until set.

Step 4

Serve with berries (just a few so as not to overtake the subtle flavour of the olive oil) or just on its own, it’s tasty enough to not need toppings!

Note:
This post is sponsored by Ol-eve. All opinions are my own.

No ratings yet

So, what do you think? Leave me a comment!

2 Comments

  • Reply
    Mary
    21/05/2021

    Made this the other day with an big choc Easter egg that I couldn’t face eating and it was really dreamy. Won’t tell you how
    many little pots I tucked away!
    Many thanks and Chronia Polla Eleni mou.

    • Reply
      22/05/2021

      Oh yay, I’m so glad to hear that! What a great idea to use up the choc egg that way! Thanks for the name day wishes, all the very best! xx