Chocolate mousse with olive oil and sea salt

  • 4-6
  • 40 minutes plus 4-6 hours for the mousse to set

This rich, velvety chocolate mousse is made with only two ingredients: eggs and chocolate. Served with a crispy tuile, a drizzle of extra virgin olive oil and a pinch of flaky salt, it's a perfect balance of sweet and salty notes.

First published in 2024




Chocolate mousse




  • Silicone leaf shaped tuile mould



Begin by making the chocolate mousse base. Separate the eggs and whip the whites into stiff peaks 


Melt the chocolate in a heatproof bowl over a gently simmering pot of water. Once fully melted, remove from the heat


Add the yolks to the chocolate a small amount at a time, mixing well after each addition 


Allow to thicken slightly, then add one large spoonful of the beaten whites to the chocolate base 


Fold a small amount of the egg whites into the chocolate, then repeat with the remaining egg white mix 


Once the chocolate and whites are folded together and there are no large clumps of whites remaining, transfer the mix to a bowl and cover with a layer of cling film


Chill the mix in the fridge for around 4–6 hours, or until fully set 


Meanwhile, prepare the tuile base. Beat together the butter and sugar in a large bowl using an electric whisk


Once creamed together, add in the egg whites and beat until a smooth paste forms 


Add in the flour and lemon juice then beat until the mix is smooth 


Preheat the oven to 175°C fan


Use a small spatula or mini palette knife to spread the mixture into the silicone tuile moulds 


Bake for 2 minutes 30 seconds, then leave to cool in the moulds before removing


To serve, use a microplane to grate the white chocolate over the plate then use a large, hot spoon to place a scoop of the chocolate mousse, around ⅕ of the mix, over the top. Dip a spoon into hot water then use the back to create a dent in the top of the mousse 


Drizzle in the extra virgin olive oil, then top with generous sprinkle of flaky salt 

First published in 2024

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