Chocolate EVOO Mousse

Serves 4
by Tenina Holder

Egg free Chocolate Mousse. Light, fluffy and served immediately, without refrigeration...what a shame. Gotta' eat it all!! The oil will create quite a stodgy texture if refrigerated, not unpleasant if you are a chocoholic like me, but the mousse texture is best when first completed. YUM...don’t say I didn’t warn you.

Add berries to cut the sweetness. Or for a little crunch a crispy waffle would work well.

This originally appeared in ‘Whats for Dessert?’ the ebook, go get yours here for about 25 more amazing desserts you’ll want to show off with.


  • 150 g good quality dark chocolate, in pieces
  • 60 g extra virgin olive oil (EVOO)
  • 50 g milk
  • 1 tsp Heilala vanilla bean paste
  • 300 g whipping cream, chilled
  • Raspberries, blueberries, strawberries to garnish.



Place chocolate into TM bowl and chop 10 sec/speed 8.


Add EVOO, milk, vanilla and cook 2 min/50°C/speed 1. Remove from bowl and set aside.


Without cleaning bowl, place cream into TM bowl and whip 10 sec/speed 4/ Butterfly or until soft peaks form.


Add melted chocolate mixture into TM bowl and mix 3 sec/speed 4.


Assemble by spooning mousse into serving glasses, and topping with fresh berries.

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