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Olive Oil Chocolate Mousse


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Psssst!! Just thought you should all know, Penny from Jeroxie Addictive and Consuming, is giving away 8 bottles of Cobram Estate's new Manzanillo Extra Virgin Olive Oil. You should go over there and enter right away!

I was lucky enough to score a bottle from her shipment and she asked me to try out a recipe with it. I tried George's olive oil chocolate mousse.

Olive Oil Chocolate Mousse

200g Lindt 70% dark chocolate, chopped
200ml pouring cream, whipped
1/2 cup Cobram Estate Manzanillo Extra Virgin Olive Oil
1/2 cup frozen mixed berries, thawed

Melt chocolate in a heatproof bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl). Set aside to cool slightly.
Combine the melted chocolate and cream in a bowl, slowly pour in olive oil, continuing to whisk until thick. Spoon into serving glasses and refrigerate for 10 minutes or until ready to serve.
Serve mousse, topped with berries.


I like olive oil mousse, especially with good quality olive oil. I prefer to eat it straight away and don't ever let it see the fridge

Looks terrific! And healthy, too! I usually make chocolate mousse from a high-quality mix, like Inspired Cuisine. But, the next time I do it from scratch, this will be the one that I try.

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