Last weekend, my Mom came to visit. She brought me snazzy parfait cups that I totally remember her making blue jell-o in when I was a kid. She even put a gummy shark in there for scary-swimmy-tasty goodness. Talk about awesome.
Instead of jell-o, this time, we opted for mousse. And when I found this recipe on the kitchn, I knew it was the one I was dreaming of. It has all of my favorite things: chocolate, olive oil, sea salt, maple syrup, and coffee.
We came home for lunch, took pictures, and sampled this chocolatey goodness. … and then we sampled some more. We really loved it.
Did you know that my mom’s really good at salt-sprinkling?
Chocolate Mousse with Olive Oil and Sea Salt
Recipe adapted from the kitchn
- 6 oz. bittersweet chocolate, roughly chopped
- 1/4 cup olive oil
- 3 T freshly brewed, strong coffee
- 2 eggs, thoroughly beaten
- 3/4 cup whole milk
- 1 T maple syrup
- 1 t vanilla
- pinch of kosher salt
- sea salt to serve, I used Pink Himalayan
- Melt chocolate in a double boiler or in the microwave until smooth. It took us 1 minute and 15 seconds at 20 second intervals. Stir in the olive oil and coffee.
- Meanwhile, Beat the eggs and milk together for 1 minute. Place the egg mixture in a blender* or food processor with the maple syrup, vanilla, and salt. Blend to combine. While the blender is running slowly drizzle in the chocolate mixture until incorporated. The final result will be frothy and smooth.
- Divide between four 6-ounce ramekins or 5 willy-nilly cups, like we did.
* We beat the mixture using a stand mixer with the whisk attachment. It set up most of the way, but I’m thinking maybe if you use a blender it’ll set up even better!