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Decadent Chocolate Mousse

Recipe contributed by Rash Vallery Olives in Queensland.


This mousse is smooth and decadent.  Olive Oil and chocolate are a match made in heaven.  This mousse is a pleaser and is so easy to make… for the kids omit the Cointreau & Espresso.


Makes 10 x 100mL serves


  • 6 eggs
  • 400g good quality dark chocolate
  • 250g icing sugar
  • 80mL Cointreau
  • 50mL strong espresso coffee
  • 300mL Extra Virgin Olive Oil


  1. Melt the chocolate (over hot water)
  2. Separate the eggs
  3. Whisk the egg yolks and ½ the sugar till smooth
  4. Add the Coffee and Cointreau
  5. Add the melted chocolate
  6. Gradually add the Rash Valley Extra Virgin Olive Oil until well blended
  7. Whisk the egg whites and other ½ of the sugar until
  8. Almost stiff (don’t over-whisk it though)
  9. Gently fold into the chocolate mix
  10. Spoon into ramekins or glasses, and chill for minimum 4 hours (preferably overnight)
  11. Serve with shortbread biscuits and lavender ice cream.

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