Nigella Lawson's Chocolate Olive Oil Mousse
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Rating:
3.627907 (43 rated)
Servings:
6

This is a dark, gluten-free, and elegantly luscious dessert that can be made at the last minute, as these soft-textured mousses do not need to be set in the fridge for a long time. Serve in espresso cups for the perfect end to any meal.

Ingredients

    • 6 ounces bittersweet chocolate, preferably 70% cocoa solids, roughly chopped
    • 7 tablespoons extra virgin olive oil
    • 4 large eggs, at room temperature, separated
    • 1 pinch, plus 1/4 teaspoon sea salt flakes
    • 1/4 cup superfine sugar
    • Six 1/2 cup ramekins or 8 espresso cups

Preparation

1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a saucepan of simmering water (but not touching the water). Make sure, either way; you remove it from the heat before it is completely melted. Then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside.

2. Whisk the egg whites and a pinch of sea salt flakes in a clean bowl until you have firm peaks. Set aside.

3. In large bowl, whisk the yolks, sugar and 1/4 teaspoon of the sea salt flakes until pale, thick and about doubled in volume.

4. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second part is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.

5. Gently spoon the mousse into your ramekins or cups. You can either refrigerate for 20 minutes then eat right away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.

Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.

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