Chocolate mousse with olive oil and eggy bread
Rich and velvety; those are the words that describe this chocolate mousse the best. I got the idea for making this little dish from Masterchef Australia where they got some ingredients in the mystery box that could have made a chocolate mousse and eggy bread or french toast. This is also my entry for Paperchef where the ingredients to use for this month were chocolate, lime, bread and berries. The lime is in the eggmix by the way. You don’t see it but it’s there allright!
I did sort of have a different idea about how this should all look when I started out but as you can see it’s certainly not the best plated attempt… 
French toast is not very photogenic by itself and I probably should have whipped the cream a little more before making the chocolate mousse so it would have held a little bit better.
In terms of flavor I was very surprised it was so incredibly silky. I had never made or tasted chocolate mousse made with olive oil. I normally make the regular variety with eggs and egg whites and cream and butter but apart from the fact that this was much quicker to make I also thought the taste was fantastic and everything you want a chocolate mousse to be. Rich, creamy, chocolately and wonderful.
I had my lunch with brioche made into french toast by whipping two eggs, adding lemon zest and a little sugar and soaking the brioche in the egg. Then baking it and eating it with delicious coulis made of raspberries, strawberries and red currants.. Hmmm, delicious! Since the french toast is very simple I will share the recipe for the chocolate mousse with you.
The only downside to this mousse is that you will have to eat it straight away as it cannot be kept in the fridge. I don’t know if that is true as we haven’t tested it, but it has something to do with olive oil not doing very well in the fridge. But it’s easy to half this recipe to whatever you need.
| Olive oil chocolate mousse |
|
- 150 gr dark chocolate of good quality
- 250 ml whipping cream
- 100 ml olive oil
- Melt your chocolate au bain marie. While it is melting whip the cream to soft peaks. Make sure it is not too soft as that will make your chocolate mousse still good, but not so firm.
- When the chocolate is melted take of the heat and while stirring ad the olive oil in a slow but steady stream until it is all incorporated.
- Mix the chocolate mix with the mousse and you’re done!
{ 23 comments… read them below or add one }
Ooh la la …….loving the ‘with olive oil’ touch there Simone.
That makes for a much healthier option that the ‘full cream’ version we make.
Although we have not tried or tested it either, I think you are right about the olive oil in the fridge. I would think this should be consumed immediately and think that many will have no problem with that!
Well done!
Móna xx
Yes it was harder to NOT eat it then to make sure it got all finished… lol
A devilishly luscious mousse! That dessert is so droolworthy. I really like the second picture.
It is not always easy to plate certain desserts… :-$
Cheers,
Rosa
I know… Certain desserts are just harder then others and well, french toast and chocolate mousse both have their challenges!
This is on my list of things to try…olive oil mousse! Great pics as always.
Give it a go Peter. I’m sure you’re gonna love it!
Sometimes we need to forget about the photography and just dig in!! This look amazing Simone. And on the subject on photography I really like the second shot a lot!
O yes you are so right… I can get frustrated about a shot sometimes and the only thing I really want to do is eat it! I took the chocolate mousse after lunch so maybe that is the trick!
Amazing photos… this olive oil mousse really intrigues me…
Oh I don’t make eggy bread nearly often enough!! That looks like heaven. Also intrigued by the olive oil mousse – sounds counter-intuitive but as you say… it works! Lovely shots of the berries too.
Just found your blog and wanted to tell you how much I love it. Your photography is beautiful!
The chocolate mouse (funny, I just watched Australia’s Master Chef minutes before I read your post and saw how they talked about this recipe) looks delicious, so silky. Nice!
I remember this mousse on MC…I think you did a great job Simone. Love the second pic too!
I don’t care if it’s not the best plating. Everything looks so decadent, and I really like the little red currants.
Brilliant! I do love Paperchef because I get to try out new things. Imagine, chocolate mousse made with olive oil; I will have to try that. Thanks!
A mouthwatering chocolate mousse! Love those eggy bread for breakfast~
Olive oil mousse is really nice, but some people are put off by the taste of olive oil. The recipe I have can stay in the fridge and it didn;t tatste different. Olive oil solidifies in the fridge though, but not when mixed with something else. I prefer the verrines to the plated version, although the berries look pretty!
The bread looks great. I love the mousse recipe.
Lovely! And the mousse sounds super intriguing
Wow, chocolate mousse with olive oil? This begs to be made. The bread the mousse look amazing!
Wow…I just wish that I could reach into the screen and take one of these things…I love chocolate SO much. I’m actually quite addicted and plan to be for life!
I’ve heard chocolate mousse made with olive oil instead of eggs; can’t lie, I’m totally skeptical, but your delicious looking pictures are tempting me.
I was a little hesitant too but pleasantly surprised! Try it, you won’t be sorry!
Mmm I love olive oil, but have never used it with sweets. I’m inspired!
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