There’s something uniquely comforting about chocolate, especially when it’s paired with a dash of the unexpected. That’s what I love about Nigella Lawson’s Chocolate Olive Oil Mousse. It’s a rich, velvety dessert that manages to be both decadent and slightly surprising, thanks to the twist of olive oil. I first came across this recipe on a cold, rainy afternoon. I was in the mood for something indulgent but didn’t want to spend hours in the kitchen. What caught my attention was how simple it sounded, yet how luxurious the end result promised to be.
I decided to give it a try. The blend of chocolate and olive oil seemed unusual at first, but then I remembered how olive oil is often used to enhance chocolate in savory dishes-its fruity, peppery notes could actually work in dessert too. So, I rolled up my sleeves and dove in. As the mousse began to take shape, I realized this wasn’t just any chocolate mousse-it was something that struck a balance between the familiar and the novel. The texture was creamy, yet light, and the olive oil added a depth of flavor I hadn’t anticipated.
Nigella Lawson’s Chocolate Olive Oil Mousse Recipe
This is one of those recipes that seems almost too easy to be this good. Nigella Lawson, with her flair for transforming simple ingredients into show-stopping dishes, has crafted a mousse that doesn’t require an oven, a whisk, or even much time. The beauty of this recipe lies in its minimalism-there’s no need for fancy equipment or technique, just a few key ingredients and a bit of patience while it sets.
What makes it stand out is the use of olive oil. It’s unexpected, but it works, adding a lush richness without overwhelming the chocolate. And the best part? It’s so versatile. You can serve it as a luxurious after-dinner treat or as a perfect accompaniment to a quiet afternoon with a cup of coffee. I’ve found myself making this mousse for everything from casual dinner parties to solo indulgence on a lazy weekend.
Ingredient List
Here’s the magic of Nigella’s mousse recipe: the ingredient list is simple, yet the results are far from ordinary.
- Good-quality Dark Chocolate (200g) – Choose chocolate that you actually enjoy eating on its own. A 70% dark chocolate works best because it’s not too bitter, and it’s rich enough to complement the olive oil.
- Extra Virgin Olive Oil (3 tbsp) – This is where the magic happens. I’ve tried different kinds of olive oils with this mousse-some smoother, some with a more pronounced peppery note. Go for one that you’d want to drizzle on a salad or use for dipping bread; it should be flavorful but not overpowering.
- Caster Sugar (2 tbsp) – Just a little sweetness to balance the dark chocolate’s richness. If you want a mousse that’s less sweet, you can adjust the sugar to your taste.
- Sea Salt (a pinch) – Salt works wonders with chocolate, bringing out its depth. You can use fine sea salt or flaked sea salt, depending on your preference.
- Double Cream (150ml) – The cream adds that essential lightness and silkiness to the mousse. The thick texture of double cream works best, but heavy cream can work in a pinch.
- Vanilla Extract (1 tsp) – A little vanilla for warmth and aroma. It’s optional, but I find that it complements the olive oil and chocolate so perfectly.
These ingredients are simple, but they come together in a way that’s almost alchemical. The chocolate and olive oil emulsify together to create a mousse that’s rich yet airy, with a subtle flavor complexity you wouldn’t have expected.
How To Make Nigella Lawson’s Chocolate Olive Oil Mousse?
Here’s the part that’s truly magical. You don’t need any fancy tools or extensive know-how-just follow these steps, and you’re golden.
- Melt the Chocolate: Start by chopping up the dark chocolate into small pieces. Place it in a heatproof bowl, and gently melt it over a saucepan of simmering water (double-boiling). If you don’t have a double boiler, just place the bowl over the pot, ensuring the water doesn’t touch the bottom of the bowl. Stir the chocolate occasionally as it melts, and once it’s smooth, remove it from the heat.
- Add the Olive Oil: While the chocolate is still warm, whisk in the olive oil. This is where the mousse really starts to take shape. The olive oil blends seamlessly into the melted chocolate, creating a velvety mixture. You might be tempted to taste it here-and trust me, it’s already pretty amazing at this stage.
- Whisk the Cream: In a separate bowl, whip the double cream until it’s soft and slightly thickened. You want it to hold soft peaks but not be too stiff. I prefer using a hand whisk to keep things more controlled and less prone to overwhipping.
- Combine the Mixtures: Once the chocolate-oil mixture has cooled a bit, fold in the whipped cream, a little at a time. Use a spatula to gently combine the two until it’s smooth and airy. This step is where the mousse gets its light, creamy texture. Take your time here-don’t rush.
- Sweeten and Season: Stir in the sugar, salt, and vanilla extract. The sugar will dissolve into the mousse and give it that balanced sweetness, while the salt will elevate the chocolate, bringing out its full depth.
- Chill the Mousse: Spoon the mousse into small serving glasses or bowls. You can serve this in whatever dish you like, but I think the smaller portions make it feel extra special. Chill for at least 2 hours, or until the mousse is set. The longer it sits, the more the flavors will develop.
When you finally dig in, you’ll be met with a smooth, creamy mousse that melts in your mouth. The olive oil gives it an intriguing richness that you won’t immediately recognize but will definitely appreciate. It’s an experience-a dessert that surprises you with every bite.
Things I Learned
Making Nigella Lawson’s Chocolate Olive Oil Mousse taught me a few things about cooking and flavor. First, sometimes less is more. I’ve spent years making intricate, multi-step desserts, but this one requires so little effort for such impressive results. It made me rethink my approach to cooking: simple ingredients, prepared with care, can yield extraordinary results.
The second lesson came from the olive oil. I didn’t expect it to add as much depth as it did. It’s not like using butter or cream, which I associate more with dessert. The olive oil doesn’t mask the chocolate; instead, it enhances it, creating a complex, subtle flavor that lingers on your palate. I also learned that not all olive oils are the same-some are more bitter, others more grassy, and some quite smooth. The oil you use can really change the character of the mousse, so I recommend experimenting until you find your perfect pairing.
Lastly, I realized how important it is to take your time. The mousse needs to chill to really set into that perfect, airy texture. There’s something meditative about the waiting-about trusting the process and letting the dessert do its thing. It taught me to slow down in the kitchen and enjoy the moments between the preparation and the enjoyment of the meal.