Chocolate Mousse with Olive Oil and Sea Salt
By OcadoLife
Published on 03 April 2026
Who needs cream when you can achieve the lightest, airiest mousse with chocolate, eggs and water – as in this Chocolate Mousse with Olive Oil and Sea Salt by chef, writer and cookbook author Sophie Godwin. Whisking traps tiny air bubbles as the mousse chills in the fridge, creating a cloud-light texture. It’s a great get-ahead pud for a dinner party, as you can do the prep then leave it to chill for the day or overnight (minimum 8 hours). A drizzle of extra-virgin olive oil and a little sea salt make things extra luxe. Time and servings
25 minsTotal time
6Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 200g dark chocolate, broken into squares
- 4 large eggs, separated
- 80g caster sugar
- 1 pinch sea salt, plus extra to serve
- 6 tsp (approx.) extra-virgin olive oil, to serve
Method
Step 1
Put the chocolate in a heatproof bowl with 150ml cold water. Place over a pan of gently simmering water to melt, stirring occasionally. Remove and leave to cool slightly.Step 2
In a clean bowl, whisk the egg whites with 40g sugar until stiff peaks form; in a separate bowl, whisk the yolks with the remaining 40g sugar until doubled in size.Step 3
Stir the chocolate into the yolk mix with a pinch of salt, then gently fold in the egg whites, keeping as much air in the mix as possible. Cover with a plate (avoid cling film as it can sink and sit on the mousse, deflating the bubbles); chill for 8 hrs or up to 3 days.Step 4
Serve with extra-virgin olive oil and sea salt for everyone to help themselves.