Olive Oil Chocolate Mousse with Red Currant Coulis

The olive oil chocolate mousse is an interesting variation of the classic mousse, with a velvety texture that is enriched by the addition of olive oil, a prized ingredient of Mediterranean cuisine. The pairing with red currant coulis adds a contrast of flavors that awakens the palate.

Here are the ingredients and the procedure to prepare this delicious mousse.

Ingredients

For the olive oil chocolate mousse:

• 150 g of good quality dark chocolate (70% cocoa)
• 50 g of granulated sugar
• 3 eggs (with separate egg whites and yolks)
• 1 pinch of salt
• 30 ml of extra virgin olive oil (choose a fruity oil for a more aromatic result)
• 1 tablespoon of orange liqueur (optional)

For the red currant coulis:

• 200 g of fresh or frozen red currants
• 50 g of granulated sugar
• Juice of 1/2 lemon

Preparation

Olive Oil Chocolate Mousse:

1. Melt the chocolate in a double boiler or gently in the microwave, making sure not to burn it.
2. Once melted, let the chocolate cool slightly then add the extra virgin olive oil and the orange liqueur, if you decide to use it. Mix until you have a homogeneous consistency.
3. In a bowl, beat the yolks with half the sugar until you get a light and fluffy mixture.
4. Separately, beat the egg whites until stiff peaks form with a pinch of salt. Midway through the process, add the remaining sugar and continue to beat until you get a shiny and firm meringue.
5. Gently fold the yolks into the chocolate with a top-down motion so as not to deflate the mixture.
6. Gradually add the beaten egg whites, mixing with the same careful motion.
7. Pour the mousse into individual glasses or bowls and let it cool in the refrigerator for at least 2-3 hours.

Red Currant Coulis:

1. In a small saucepan, cook the red currants with the sugar and lemon juice over medium-low heat.
2. Let it simmer for about 10 minutes or until the currants have broken down and the sauce has slightly reduced.
3. Strain the mixture through a sieve to remove the seeds and obtain a smooth coulis.
4. Let the coulis cool before using it.

To serve, spoon a tablespoon of red currant coulis over each chilled mousse. You can decorate with some whole currants or a mint leaf for a more elegant look.

Curiosity

The use of olive oil in desserts might be surprising, but in reality, it is a widespread practice especially in the Mediterranean regions of Italy, like Tuscany. Moreover, olive oil not only contributes beneficial nutrients but also a unique texture that makes the mousse even more special.