Nigella Chocolate Olive Oil Mousse Recipe [GUIDE]

If you’ve ever craved something indulgent, rich, yet somehow light as air, then Nigella Lawson’s Chocolate Olive Oil Mousse will feel like a revelation. It’s the sort of dessert that seems deceptively simple, yet once you take that first bite, you’re hit with layers of complexity. At its core, it combines the silky smoothness of chocolate with the surprising depth of olive oil. The result? A mousse that’s decadently creamy but with a subtle fruity note from the olive oil that makes it feel uniquely sophisticated.

I stumbled upon this recipe a few years ago and what really caught me was the unexpected twist-using olive oil as the fat instead of cream or butter. Olive oil in a dessert? I wasn’t sure how that would work at first but once I tried it, I realized that it wasn’t just an experiment; it was a stroke of genius. The mousse is airy, almost cloud-like and it has a rich cocoa flavor without feeling overwhelming. It’s one of those desserts that feels luxurious but it’s actually incredibly easy to whip up.

Now, when you think of mousse, your mind might immediately go to a classic chocolate mousse made with heavy cream, right? But Nigella’s version is lighter and more refined, with the olive oil providing a silky texture that makes it almost drinkable in its smoothness. It’s one of those rare dishes that feels like it balances on the edge of being both casual and gourmet. Perfect for impressing guests or simply indulging yourself after a long week.

Nigella Chocolate Olive Oil Mousse Recipe

Ingredients Needed

One of the reasons I adore this mousse is because it uses such simple, everyday ingredients that, when put together, create something magical. There’s no hunting around for obscure pantry staples-most of what you need will already be in your kitchen.

Here’s what you’ll need:

1. Dark chocolate (70% cocoa or higher). The chocolate is the star of the show, so the better quality you go, the better the mousse will be. I like to use a rich, high-quality dark chocolate because it gives the mousse depth and a slightly bitter undertone that pairs beautifully with the olive oil.
2. Olive oil – Extra virgin, of course. This is the key to Nigella’s twist. The oil should be good-quality-don’t go for anything too grassy or sharp; something smooth and mild works best. The olive oil will bring a beautiful fruity flavor that perfectly complements the chocolate.
3. Eggs – You’ll need a couple of large eggs. These help create the mousse’s texture, so don’t skip them! The eggs will be separated into yolks and whites and it’s this combination that gives the mousse its airy consistency.
4. Sugar – Just enough to sweeten the mousse without overpowering the chocolate. You can use caster sugar or superfine sugar for a smoother finish.
5. A pinch of salt. It’s amazing how much salt enhances chocolate. This tiny addition really balances out the richness and brings all the flavors together.
6. Vanilla extract – I personally love a splash of vanilla in chocolate desserts but this is optional if you prefer to let the chocolate and olive oil shine on their own.

Equipment Needed

The beauty of Nigella’s Chocolate Olive Oil Mousse is that it doesn’t require any special equipment which is another reason I keep coming back to it. Here’s what you’ll need:

1. A heatproof bowl – For melting the chocolate. It’s best to use a bowl that fits snugly over a pot of simmering water, so if you have a heatproof glass or metal bowl, you’re good to go.
2. A whisk (or electric hand whisk). You’ll be whisking the egg whites into stiff peaks, so you want a reliable whisk to get that perfect mousse texture. If you have an electric hand whisk, great but if not, a bit of elbow grease will do the trick!
3. Mixing bowls – For separating the eggs and mixing the yolks and sugar together.
4. A spatula – For folding the chocolate and olive oil mixture into the whipped egg whites without deflating them too much.
5. Serving glasses or bowls. This mousse is pretty enough to serve in individual glasses but you could also scoop it into a big bowl and let everyone dig in.

Instructions To Make Nigella Lawson’s Chocolate Olive Oil Mousse

Making this mousse is so satisfying. each step is simple but delivers such a luxurious result. Here’s how to make it:

1. Melt the chocolate and olive oil. First, break the dark chocolate into pieces and place it in your heatproof bowl. Set the bowl over a pot of simmering water to create a makeshift double boiler. Stir occasionally until the chocolate is completely melted. Once it’s smooth, pour in the olive oil and stir it in until the mixture is glossy and velvety. Remove from the heat and set aside to cool slightly.
2. Whisk the egg yolks and sugar. While the chocolate mixture is cooling, whisk the egg yolks and sugar together in a separate bowl until pale and thick. This will give your mousse its rich, custard-like texture.
3. Whip the egg whites. In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. This step is key to the mousse’s lightness.
4. Fold it all together – Gently fold the cooled chocolate-olive oil mixture into the egg yolk mixture and then carefully fold in the whipped egg whites. Take your time with this step; you want to keep as much air in the mousse as possible.
5. Chill – Spoon the mousse into serving glasses or bowls and refrigerate for at least 3 hours or overnight if you have the patience. The mousse will firm up as it chills, developing that perfect melt-in-your-mouth texture.

What I Learnt

Making Nigella’s Chocolate Olive Oil Mousse taught me a couple of things I didn’t expect. First, the olive oil isn’t just a substitute for cream or butter. it actually enhances the flavor of the chocolate in a way I’d never experienced before. The olive oil gives the mousse a slightly savory depth that makes the sweetness of the chocolate feel more grounded, almost like the mousse has a hidden complexity.

Secondly, I learned just how important it is to fold the egg whites in gently. I was tempted to be a little more forceful the first time I made it, thinking it would speed things up but that’s the moment when I learned that patience is key. Folding the egg whites in carefully preserves the mousse’s light, airy texture.

FAQs

Can I Use Any Type Of Olive Oil For Nigella’s Chocolate Mousse?

Great question! You definitely want a good quality, fruity olive oil-something you’d actually enjoy tasting on its own. Avoid anything too bitter or sharp. A mild, cold-pressed extra virgin olive oil works wonders and complements the chocolate perfectly. It’s not just for cooking, it’s a key player here.

How Can I Make Nigella’s Mousse Recipe Vegan?

Ah, if you’re looking to make it vegan, you’re in for a treat! You can swap out the eggs for silken tofu or aquafaba (the liquid from a can of chickpeas), and instead of honey or cream, you can try coconut cream or a plant-based cream alternative. Olive oil still shines through, and the texture will be just as luscious!

Can I Prepare Nigella’s Chocolate Mousse In Advance?

Yes, absolutely! In fact, it’s a great recipe to make ahead. Letting it chill for a few hours or even overnight helps the mousse set up beautifully and lets those flavors meld together. It’s the kind of dessert that gets even better after some time in the fridge.