Tenina.com's Chocolate EVOO Mousse



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

  2. Add EVOO, milk, vanilla to the TM bowl and melt 5 min/50°C/speed 1. Remove from bowl and set aside. Cool the bowl before proceeding. You can place it into the fridge as is.

  3. Without cleaning bowl, place cream into TM bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form.

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

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


Best served immediately as EVOO is not that great after being in the fridge for any length of time. Using the best extra virgin olive oil you can find is essential to the taste of this recipe.

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