Chocolate and Olive Oil Mousse

Desserts | Serves 8 to 10

Chocolate Olive Oil Mousse

Creamy and decadent, the chocolate in this delectable dessert hits the spot. Perfect for the chocoholics at your table.

Mix Together

  • 01

    In a double boiler, melt chocolate over low heat. Cool slightly.

  • 02

    Beat egg yolks with ½ cup sugar until light. Whisk in olive oil, Eldorado Noir and melted chocolate.

  • 03

    Using electric beater, whisk egg whites until soft peaks form. Add remaining sugar, whisking until stiff, but not dry. Fold egg whites into chocolate mixture so that no white streaks from egg white remain.

Refrigerate and Garnish

  • 01

    Spoon into individual dessert cups or glasses. Cover with plastic and refrigerate for 24 hours before serving.

  • 02

    Garnish with chocolate shavings on top and dollop of whipping cream.

Don's pairing suggestions

Visit the pairing guide

2013 Ferrari-Carano Eldorado Noir

Russian River Valley

Overall, 2013 was a very good year with ideal weather conditions for the vines. Spring produced great set and average rainfall led to normal and above-normal yields. Consistently warm temperatures during the summer months without an...

< noscript>