Olive Oil Chocolate Mousse with Sea Salt

The perfect mix of sweet and salty! Whip up this pudding and impress your guests at the next dinner party.

75g dark chocolate, broken into pieces
2 Burford Brown eggs, separated
40ml refined olive oil
30g sugar
Maldon salt


Make sure you separate the eggs first. Melt the chocolate in the microwave or in a heatproof bowl over simmering water (don’t let the bowl touch the water). Once melted, let it cool a little then add the egg yolks and whisk it until it is fully combined. It will become a very thick paste.

Slowly pour in all the olive oil whisking all the time.

In another bowl, whisk the egg whites until they form soft peaks then gradually add the sugar, 1 tablespoon at a time. Continue to whisk all the time until the mixture becomes glossy and all the sugar has been added.

Stir one-third of the egg whites into the chocolate and then lightly fold in the remaining whites carefully.

Pour into glasses or ramekins and chill for a couple of hours. Sprinkle with sea salt just before serving.

Enjoy with some fresh fruit or perhaps a sprig of fresh mint.