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Olive Oil Chocolate Mousse

Recipe by Tobie Puttock

Serves 4

  • 150g Couverture chocolate
  • 250g Pouring Cream
  • 100g Favourite cold pressed olive oil
  • About 15 cherries (or other berries), washed, halved and pitted
  • 1 shot of grappa
  • Small handful of pistachio nuts, shelled and slightly crushed in a mortar and pestle.
  1. Pop the chocolate into a heatproof bowl and place over a pot of simmering water, be sure that the pot is only about ¼ full of water and the water is not in direct contact with the bottom of the bowl.
  2. Whisk the cream until it reaches soft peaks.
  3. Place the cherries (or other berries) into a small bowl with the grappa and toss so the grappa is evenly distributed.
  4. Once the chocolate has melted remove from the heat and slowly pour in the olive whilst constantly stirring with a wooden spoon.
  5. Once this is done slowly fold the chocolate mixture into the cream a little at a time with a spoon or spatula.
  6. Arrange the cherries or berries between four glasses and then sprinkle with a little pistachio, spoon some mousse over the top and then more pistachio.
  7. Place into the fridge until ready to serve or eat right away.

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