Mandarin Chocolate mousse

Mandarin Chocolate mousse

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Olive oil is rarely perceived as something to use in deserts! In a  previous blog we used our Mandarin infused olive oil as a drizzle over Feijoa Icecream made with olive oil.

Here is another recipe using Juno Olive Mandarin infused olive oil as one of the ingredients. It is based on a recipe from "Chocolate Cookery" by Mitzie Wilson and Nicola Palmer.

Give it a try and let us know what you think!


250g Sour Cream

150g Plain Chocolate

3 eggs - seperated

1 tablespoon Juno Mandarin Olive Oil


Melt chocolate in a bowl over a saucepan of simmering water.

Add egg yolks to chocolate and beat until smooth.

Mix in the sour cream.

Add the Juno Olives mandarin olive oil.

Whisk the egg whites in a seperate bowl until stiff but not dry, and fold into the chocolate mixture using a metal spoon.

Pour into a glass or ceramic serving dish and chill until set.

Serve topped with segments of mandarin.




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