Recipe: The Ultimate Orange Chocolate Mousse

Recipe: The Ultimate Orange Chocolate Mousse

Tue, Oct 10, 23

Few desserts can rival the sheer decadence of a well-crafted chocolate mousse. Its velvety texture and rich, intense cocoa flavor have delighted palates around the world for generations. But what if we told you that we're about to take this classic dessert to a whole new level of sophistication as we introduce an unexpected twist: blood orange or mandarin olive oil.

This Ultimate Chocolate Mousse recipe has been adapted from The Olive Tree in My Kitchen by Helen Melser, an olive grower based in the Wairarapa, New Zealand. The addition of orange-flavoured extra virgin olive oil may seem unconventional, but it's a game-changer. The orange tang and slightly peppery notes complement the bittersweetness of the chocolate in a harmonious dance of flavours. You'll discover that olive oil not only enhances the mousse's silkiness but also imparts a unique depth to this classic dessert.

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


  • 140g good quality 60-70% dark chocolate (or darker if you prefer!)
  • 1/2 cup Juno Olives Mandarin or Blood Orange extra virgin olive oil
  • 4 medium eggs, separated (room temperature)
  • 1/4 cup caster sugar
  • pinch sea salt



  1. Melt the chocolate in a heatproof bowl over simmering water. Remove from the heat and set aside to cool a little, then slowly stir in the oil and allow to cool completely.

  2. Beat the egg yolks with half the sugar until pale and fluffy. Stir the chocolate mixture into the egg yolk mixture.

  3. In a separate bowl, whip the egg whites and salt until stiff. Then continue whipping, adding the rest of the sugar gradually until it is all dissolved.

  4. Using a large metal spoon, gently fold a large spoonful of the egg white mixture - this makes it easier to fold in the rest - into the chocolate mixture, keeping it light and airy.

  5. Fold in the remaining egg white mixture. Pour into a large bowl or into individual cups or dishes and chill for at least 4 hours or overnight.

Serves 6-8



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