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Olive Oil Chocolate Mousse with Hazelnuts and Sea Salt


  • 2 cups (6 oz.) Dark Chocolate Buttons
  • 1 cup extra virgin olive oil
  • 1 pint heavy whipping cream
  • Raspberries, coarse sea salt, hazelnuts (filberts) and olive oil for garnish


Heat chocolate in microwave in a glass bowl for a minute, then for 15  seconds at a time until just melted, or melt in a bowl over barely simmering water until just melted.  Whisk in olive oil and set aside to cool.

Beat whipping cream in a bigger bowl until stiff peaks form.  Whisk oil/chocolate mixture again and fold it into the whipped cream until just blended.  Do not over mix.  Spoon mousse mixture into small bowls or martini glasses and chill in refrigerator.

When ready to serve, sprinkle each with chopped hazelnuts and sea salt, drizzle on a little olive oil, and garnish with a few raspberries,   Looks cool, tastes even better.  Try to use high quality extra virgin olive oil for the best flavor, and, of course, genuine Euphoria Chocolate Company Dark Chocolate Buttons.  Should make 6-8 large servings.