Dark chocolate mousse with flaky See Salt

Lusciously smooth dark chocolate mousse made with a touch of Extra Virgin Olive Oil for a silky, luxurious texture. Finished with a delicate sprinkle of flaky sea salt, it balances deep, bittersweet richness with a clean, bright edge. A simple yet elegant dessert that highlights the surprising harmony of chocolate, olive oil, and salt — indulgent, refined, and irresistibly moreish.

MAKE IT WITH

FINISHING OIL

An expressive, early harvest extra virgin olive oil made primarily from Picual olives, blended with touches of Arbosana and Hojiblanca for added complexity. Bold,...

Ingredients

240 ml heavy cream
340 g dark chocolate
4 large eggs, separated
65 g granulated sugar
8 ml vanilla extract
5 g kosher salt
Verdé Finishing Extra Virgin Olive Oil
Flaky sea salt, for garnish

Method

1. Melt the chocolate → Break the dark chocolate into pieces and melt it gently using a double boiler or a heatproof bowl over simmering water. Set aside to cool slightly.

2. Whip the cream → In a bowl, whisk the heavy cream with the vanilla extract until soft peaks form. Keep chilled.

3. Prepare the eggs → In another bowl, beat the egg yolks with the granulated sugar until pale and creamy. In a separate clean bowl, whisk the egg whites with the kosher salt until stiff peaks form.

4. Combine → Fold the melted chocolate into the yolk mixture, then gently incorporate the whipped cream. Finally, fold in the egg whites, being careful not to deflate the mousse.

5. Chill → Divide the mousse into small cups or bowls and refrigerate for at least 2 hours.

6. Serve → Drizzle with extra-virgin olive oil and finish with a pinch of flaky sea salt before serving.