From N., 21 December 2009, Like olive oil for chocolate?
Q: A while ago you wrote something about an olive oil chocolate mousse. Do you have a recipe you are willing to share?
A: Although it may seem strange to pair olive oil and chocolate, the two go really well together. Some types of chocolate taste fruity, others taste more nutty; some are more bitter, and some are milder. Olive oil is the same – different varieties are more or less bitter, and taste more or less peppery, fruity, or floral. These flavors complement the fruity, floral notes in chocolate.
Try chocolate and olive oil in these desserts. Both are pareve if you select a non-dairy chocolate, and ideal for service after a kosher meal, if that is of interest. A salt finish adds textural contrast and heightens the flavors.
Olive oil chocolate mousse
6 eggs, separated
8 oz chocolate
1/2 c good quality extra virgin olive oil, plus extra for service
1/4 c plus 2 tbsp sugar
Fleur de sel or Maldon sea salt – you cannot use kosher or table salt here
In a double boiler or the microwave, melt the chocolate. Try not to heat beyond 120F (quite warm to the touch but not too hot to touch). Set aside.
Using a stand or handheld mixer, beat the egg yolks with 2 tbsp sugar until light, lemony colored, and thick. Whisk in the olive oil until fully incorporated. With a flat silicone spatula, fold the chocolate into the egg yolks, first adding about 1/3 of the egg yolk into the chocolate and incorporating fully, and then folding in the rest. Do not beat with a mixer or the mixture will become too stiff to incorporate into the egg whites.
Clean the beaters and the bowl thoroughly. Beat the egg whites until they thicken; add the remaining sugar and beat until they form just stiff peaks (which hold their peaks when you lift the beaters, but are not dry-looking). Fold the whites into the chocolate-yolk mixture, lightening the mixture first by adding 1/3 of the whites, and then folding in the rest. Transfer to a serving bowl or a container suitable for refrigeration, cover with plastic wrap, and chill.
Serve scoops of the mousse in cups sprinkled with a little fleur de sel for crunch.
Bitter chocolate toasts with olive oil
Ciabatta or another rustic bread, sliced thinly (1/4″)
8 oz chocolate, divided into small pieces
several tbsp good quality extra virgin olive oil
Fleur de sel or Maldon sea salt – again, you cannot use kosher or table salt here
Arrange the bread on a baking sheet. Toast under the broiler on one side. Turn the bread over and arrange chocolate bits on the untoasted side; return to the broiler and toast until melted.
Plate the bread and drizzle with a little olive oil, and sprinkle with salt. Serve warm.
The Upstart Kitchen 
Pingback: Chocolate and olive oil do mix. « The Upstart Kitchen
One of my favorite desserts at the restaurant / bar in San Francisco, Beretta, is a Panna gelato with extra virgin olive oil & sea salt. I couldn’t believe that the olive oil and salt could work so well on dessert.
Any particular type of chocolate that you recommend? Cocoa content? I would love to make this for Christmas.
Ever hear of Claudio Corallo chocolate? The only retail location in North America just opened down the street from my office. My favorite item there are the balls of crystallized ginger enrobed in 100% cocoa.
Hmm -this is a pretty unusual combo, but I may give it a try for Xmas dinner-dessert!! I was going to make a chocolate pudding, but you’ve inspired me to kick it up a notch!
HI there! I just had a few questions for you as I am highly interested in unusual desserts, and I thought this recipe might be an elegant and delicious way to step it up for my baby sister’s eleventh birthday party: First off, as one person previously asked do you have a few suggestions for the brand of chocolate? I will warn you that I live in a little itty bitty town in Texas so I hope its not something to obscure.
I would also like to know if there is any particular brand of olive oil you used to pair with the chocolate, as you stated that certain olive oils have a certain flavor that would complement the same flavor in chocolate. I hope to hear back from you a.s.a.p.
Thanks so much for the fabulous recipe!
Bonnie V. ;D
Hi! Glad you’re considering this dessert. I have heard excellent feedback from other readers who have made it.
If you like to use organic products, Green & Black’s – a British brand – probably is the most widely available, especially if you have access to a store that carries organic foods. I just used the 72% chocolate for a really delicious chocolate ice cream over the weekend. It is not obscure, but you may not be able to find it. In that case, see if your supermarket – or the checkout line at your local Borders bookstore, weirdly enough – carries Lindt in bars. So does Target. The 85% – quite bitter but still smooth and rich – is excellent. Scharffen Berger’s Semisweet is another great choice.
Olive oil is a little trickier. Different oil-producing regions are known for distinct flavors (due to the types of olives used), but ultimately, flavor tends to be crop-specific. And sadly, you may have heard that much of the premium olive oil imported to the U.S. may have been blended with inferior quality oil. That said, two brands generally available in supermarkets (or, say, Target) are Columela and Colavita. Both are fruity and green-tasting, the qualities I recommend to pair with the chocolate.
Good luck and let me know how it goes!