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Nigella Lawson’s Olive Oil Chocolate Mousse

Keto Chocolate Mousse

I was watching Masterchef Australia on the telly and it was Nigella week on the show. As part of one of the pressure tests on the show the contestants had to whip up 4 of Nigella’s chocolate dishes. One of these dishes was a chocolate olive oil mousse. It was like a light bulb went off. I just knew right there and then that I had to make this mousse and make it for the show. So here I am today doing my very own Keto version of Nigella Lawson’s Olive Oil Chocolate mousse.

Now one would not think of putting olive oil in a mousse but honestly it seems almost normal to me. I feel like it can totally enhance the flavour of the chocolate and also we’re talking adding some good fat to our sweet treats. It seems like this recipe was made for Keto. Anyway, enough jibber jabber. Let’s make it.

Some handy tips!

Since I made this recipe pretty much on the fly and without any ‘trials’ there were some little edges to iron out. Even though I used Sukrin as the sweetener I would recommend powdering it or perhaps even using a liquid sweetener. This reason for this is to get a smoother texture for the mousse, I could kind of feel the particles of the Sukrin while eating so I would definitely powder it the next time I make this. Deepti (my wife) also recommended the addition of vanilla extract as that would definitely help with any ‘eggyness’ that comes with a mousse like this. Of course if you do not eat eggs then you can try my Keto chocolate mousse recipe that’s egg free. Enjoy!

Nigella Lawson's Olive Oil Chocolate MousseNutrition Info (Per serving)

  • Calories: 256
  • Net Carbs: 4g
  • Carbs: 4g
  • Fat: 24g
  • Protein: 5g
  • Fiber: 0g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Nigella Lawson's Olive Oil Chocolate Mousse
Nigella Lawson's Olive Oil Chocolate Mousse
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Nigella Lawson's Olive Oil Chocolate Mousse
Nigella Lawson's Olive Oil Chocolate Mousse
Yum
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
4 servings 5 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 75 grams Lindt 85% Chocolate You can also use 100% chocolate or sugar free chocolate
  • 50 grams olive oil
  • 2 Eggs
  • 25 grams Sukrin Gold (or low carb sweetener of choice) I recommend this
  • a pinch of sea salt
  • 1/2 Tsp Vanilla Extract This helps to mask any 'eggy' taste and is optional
Servings: servings
Units:
Instructions
  1. Melt the chocolate over a ban marie or in the microwave in bursts of 30 seconds.
  2. Once melted pour in the olive oil and mix well
  3. Separate 2 eggs and whisk the egg whites to stuff peaks.
  4. Mix the yolks with the sweetener, sea salt and vanilla extract (optional) and then whisk till it doubles in volume and the colour turns pale.
  5. Then slowly fold in the chocolate mixture into the egg yolks till fully combined and smooth.
  6. Add the beaten egg whites into the chocolate and egg yolk mixture in 1/3rds. The first portion you can just mix to loosen up the entire mixture and the remaining 2/3rds are to be gently folded in.
  7. Once everything is well mixed together you can pour it out into serving dishes. Garnish with some chopped nuts.
  8. You can either eat these as they are (they will be nice and kind of like molten chocolate) or you can leave them in the fridge for an hour before eating.

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7 Comments

  • Reply
    C
    October 11, 2018 at 11:17 pm

    Good job! Many premixed baked goods ask for vegetable oil, so your recipe shouldn’t be that unusual for those of us who used to back out of a box! Thanks for the recipes!

  • Reply
    DeborahLT1957
    October 14, 2018 at 3:24 am

    *Horns up* Sahil! Just made this for dessert tonight…and what a winner! Thanks for sorting out the keto friendly ingredients for this dessert. I didn’t have Sukrin but I used my Lakanto Golden Monkfruit sweetener and ground it to powder, and it worked like a charm. Your berry swirl cheesecake recipe was my first time making cheesecake, now this keto friendly Nigella dessert is my first time making a mousse. I swear, you are making me a better and more adventurous cook since I went keto!

    • mm
      Reply
      Sahil Makhija
      October 15, 2018 at 4:11 am

      Thank you so much, I’m really glad to hear that.

  • Reply
    Alison G
    October 15, 2018 at 1:22 pm

    I made this yesterday for dessert after our roast chicken, it was lovely! I served it up with some cream and a few raspberries and had the last little bit today at lunch at work. I quite often make a version of your egg free mouse with ricotta rather than butter.

    • mm
      Reply
      Sahil Makhija
      October 16, 2018 at 2:39 am

      Thanks for sharing Alison, I must try this ricotta mousse sometime.

  • Reply
    Ack
    October 16, 2018 at 8:16 pm

    Enjoying your show and recipes. This one gets a big horns down, chocolate is not going well with the olive oil flavor.

    • mm
      Reply
      Sahil Makhija
      October 17, 2018 at 2:48 am

      Well am sorry you didn’t enjoy it. 🙂

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