Nigella Lawson's Olive Oil Chocolate Mousse
Nigella Lawson’s Olive Oil Chocolate Mousse
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Votes: 7
Rating: 3
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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: 7
Rating: 3
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.