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Chocolate Olive Oil Mousse

Chocolate Olive Oil Mousse

By: Naomi Sherman

You guys know how I feel about chocolate by now, surely? I mean, it’s practically the perfect food group. That’s my story and I’m sticking to it. Combine the superpowers of dark chocolate with the amazing nutritional value of olive oil and you’ve got a superfood-packed dish. Using olive oil instead of cream in this mousse makes it rich. silky and so decadent.



Prep time

Cook time



  • 150g dark chocolate, broken into pieces
  • 1/3 cup olive oil (use a light-flavoured oil)
  • 4 eggs, separated
  • 1 tsp vanilla paste
  • ¼ cup caster sugar


  • Place chocolate in a bowl over a pan of simmering water until smooth.
  • Slowly add the olive oil, whisking the whole time. Once the oil is combined, set the chocolate mixture aside to cool. (Note that if you add the oil all at once, it will separate and refuse to come together. I tell you this from experience.)
  • Place the egg yolks in a small mixer bowl and beat them until pale and creamy.
  • Place the egg whites into a larger bowl and whisk them until soft peaks form, then add the vanilla paste and then the caster sugar in small amounts, whisking well between additions.
  • Fold the chocolate mixture through the egg yolks gently. Take the chocolate and yolk mixture and fold it very gently through the egg whites. Spoon the mousse into serving glasses.
  • You can eat straight away. It is thick enough to eat with a spoon at this point, but I recommend placing it in the fridge for 2 hours to firm it up even further.
  • Serve dusted with cocoa.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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