Cherry chocolate olive oil mousse has the most delicious silky texture. On a trip to Italy in my distant past, I tasted a delicious gelato of cherry, chocolate and olive oil. I thought it would be interesting to combine these ingredients in a mousse. The cherry cuts through the rich chocolate, adding an unexpected tartness, while the olive oil delivers a smooth silkiness. Spoon the mousse into individual bowls or cups. Alternatively, serve it in a large glass bowl to have alongside berries. In addition, the beauty of this dessert is that you can make it a day ahead, which gives you more time to spend with your guests!
I decorated the cherry chocolate olive oil mousse with violets growing in the garden, but dried rose petals also look pretty. You can find rose petals at Herbie’s Spices. https://www.herbies.com.au/shop/herbs-and-spices/spices/rose-petals-5g/ If you make the mousse in summer, you could use fresh cherries, but it’s perfect for Christmas in July with pitted frozen cherries. This way, all the hard work of pitting is done for you!
Are you looking for more inspiration for easy chocolate desserts? You might like to try making these chocolate hazelnut meringue biscuits.
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Cherry Chocolate Olive Oil Mousse
- You will need 10 x 125mL ramekins or cups.
- 200 dark chocolate, 90% cocoa
- 3 cups pitted cherries, defrosted
- 120 mL mild flavoured olive oil
- 5 eggs room temperature, separated
- 60 g caster sugar
- 1/4 tsp sea salt, plus a pinch
- Break the chocolate into pieces and melt in a double boiler, or in a heat-proof bowl over a saucepan of simmering water.
- Puree the cherries in a blender with the olive oil, then stir the mixture into the melted chocolate. Set aside.
- Whisk the egg whites with a pinch of salt at high speed until soft peaks form (about 3 minutes).
- In a separate large bowl, whisk the egg yolks with the sugar and remaining 1/4 tsp salt until pale and creamy and doubled in volume. If your arms are strong and you're whisking quickly, this will take 3 -4 minutes.
- Fold the cooled chocolate mixture into the egg yolks, then gradually fold in the egg whisks until everything is fully incoporated.
- Spoon into 125 ml ramekins or cups, cover and refrigerate for at least 2 hours before serving