On a recent trip to olive oil producer/restaurant Olio Bello, their Chocabella dessert really caught my eye. Apparently, it’s a chocolate mousse made out of their Mandarin-Pressed EVOO. I’ve only ever seen chocolate mousse made with butter and made a mental note to find out more when we got home. Tasting’s definitely on the agenda next time we’re down south!
In the meantime, I’m on a mission to find and test other EVOO-based chocolate mousse recipes – surprisingly, there’s quite a few. The one I’m sharing is based on the wonderful Tenina’s recipe. It’s simple to make and can be made pretty low carb, depending on the chocolate used.
The higher the percentage of cocoa in your chocolate, the less sugar (and carbohydrate) you’ll have. If you’re not used to very dark chocolate, you might find this recipe a little bitter. Adding some raspberries or strawberries to your mousse will help balance the flavour. Regardless, I really like it!
Warning though, it’s super rich, so small portions are the way to go. Even though the recipe is for 6 portions, you could easily divide it up to be 8 or 10 servings instead.
Dark Chocolate and Orange EVOO Mousse (serves 6)
Nutritional information (per serve): Calories: 421, Protein: 4.7g, Total Fat: 40.9g (21.1g saturated fat), Carbohydrate: 6.4g (4.4g sugar)