Olive Oil Chocolate Mousse Recipe with Candied Orange
5 hrs · Medium · Serves 4
From our menuPear Tart€22.95 · Made by us, delivered chilled.This olive oil chocolate mousse recipe makes a rich but airy dessert with dark chocolate, fruity olive oil, bright candied orange, and crisp almond tuiles. A warm sugar syrup gives the yolks body, while softly whipped cream keeps the mousse light. Plan about 5 hours, including chilling, for 4 generous servings.
Recipe by Christophe Rammant
Cordon Bleu Paris alumni - Two star Michelin kitchen experience
What Makes This Olive Oil Chocolate Mousse So Airy?
Traditional French pâtisserie uses a warm sugar syrup with egg yolks to make a light, rich base. The syrup gives the mousse a smooth body, while the yolks add a lovely golden richness.
Food science shows that slow oil whisking helps fat and chocolate join into a smooth emulsion. The fruity olive oil adds green, peppery notes without making the mousse greasy.
Professional culinary team fold soft whipped cream gently so its tiny air bubbles stay trapped. Candied orange and crisp almond tuile then bring bright flavor and a delicate crunch to every spoonful.
Estimated nutrition per serving
Estimated from ingredient weights, not lab-tested.
- Calories
- 822
- Protein
- 9g
- Fat
- 55g
- Carbohydrates
- 74g
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Ingredients
Recipe yields 4 servings
For the Chocolate Mousse
| Amount | Ingredient | Notes |
|---|---|---|
| 180 g | Dark chocolate, 70-75% cocoa | finely chopped |
| 45 g | Egg yolks | about 3 yolks |
| 45 g | Caster sugar for mousse | for the sugar syrup |
| 20 g | Water for mousse | for the sugar syrup |
| 180 g | Whipping cream | very cold |
| 30 g | Fruity extra-virgin olive oil | use a fresh, peppery oil with green-fruit aromas |
| 1 g | Fine sea salt for mousse | adjust to the saltiness of the chocolate |
For the Candied Orange
| Amount | Ingredient | Notes |
|---|---|---|
| 100 g | Untreated orange peel | cut into fine strips; reserve the fruit for another use |
| 100 g | Caster sugar for candied orange | equal weight to the prepared peel |
| 100 g | Water for candied orange | for the candying syrup |
For the Almond Tuiles
| Amount | Ingredient | Notes |
|---|---|---|
| 25 g | Unsalted butter for almond tuile | melted and cooled |
| 25 g | Icing sugar for almond tuile | — |
| 30 g | Egg white for almond tuile | about 1 egg white |
| 10 g | Plain flour for almond tuile | — |
| 30 g | Ground almonds | — |
| 0.5 g | Fine sea salt for almond tuile | — |
For Finishing
| Amount | Ingredient | Notes |
|---|---|---|
| 2 g | Flaky sea salt for finishing | use a few flakes per portion |
Instructions
Make the Candied Orange
- 1
Blanch the Orange Peel (So It Is Not Too Bitter)
Place the orange peel in boiling water and blanch for 1 minute. Drain, then repeat two more times with fresh boiling water. This removes extra bitterness while keeping the orange oils bright and fragrant.
- 2
Simmer the Peel in Syrup (Build Tenderness)
Place the blanched peel, 100 g caster sugar, and 100 g water in a small saucepan. Simmer very gently for 35-45 minutes, until the peel is translucent and tender. Gentle heat lets the syrup soak in without making the peel tough.
- 3
Cool and Cut the Orange (Keep It Neat)
Cool the peel in its syrup, then drain it well. Cut it into very fine dice or slender strips. Reserve 40 g for the dessert, and keep the rest covered in its syrup for another use so it stays moist.
Bake the Almond Tuiles
- 4
Mix and Chill the Tuile Batter (Make It Easy to Spread)
Whisk the melted, cooled butter, icing sugar, egg white, plain flour, ground almonds, and 0.5 g fine sea salt until smooth. Chill for 20 minutes. Resting hydrates the flour and helps the batter spread thinly.
- 5
Bake Thin Tuile Ovals (Create the Crunch)
Heat the oven to 338°F / 170°C. Spread the batter into eight very thin ovals on a parchment-lined tray, leaving space between them. Bake for 8-10 minutes, until the edges are deeply golden. Thin, browned edges give the soft mousse a brittle contrast.
- 6
Shape the Tuiles (Add a Gentle Curve)
Cool the tuiles completely on the tray. For a curved shape, drape them over a rolling pin while still warm, working quickly before they set. Let them cool fully so they become crisp.
Make the Chocolate Mousse
- 7
Melt and Cool the Chocolate (Protect the Texture)
Melt the chopped chocolate gently over a bain-marie until smooth and fluid. Let it cool to 113-122°F / 45-50°C. Chocolate that is too hot can deflate the mousse, while chocolate that is too cool may seize when mixed with the yolks.
- 8
Whisk the Yolks with Hot Syrup (Build the Mousse Base)
Whisk the egg yolks in a heatproof bowl. Boil 45 g caster sugar with 20 g water until it reaches 244°F / 118°C, or until it falls from a spoon in a thick thread. Slowly pour it into the yolks while whisking constantly. Keep whisking until pale, thick, and barely warm. This warm yolk base gives the mousse structure and lightness.
- 9
Emulsify the Olive Oil (Make It Glossy)
Whisk the warm yolk mixture into the melted chocolate. Gradually whisk in the olive oil in a thin stream until glossy and smooth, then add the fine sea salt. Slow pouring helps the oil blend into the chocolate instead of leaving a greasy layer.
- 10
Fold in Soft Cream (Keep the Air)
Whip the cold cream to soft peaks. Stop while it still looks smooth and gently yielding. Fold one-third into the chocolate mixture to loosen it, then fold in the rest in two additions. Gentle folding keeps the air bubbles and prevents a heavy mousse.
- 11
Add Orange and Chill (Let the Mousse Set)
Fold 25 g of the finely chopped candied orange through the mousse, reserving the rest for plating. Divide the mousse among four glasses or shallow dessert bowls. Cover and refrigerate for at least 4 hours, until softly set.
Finish and Serve
- 12
Garnish Just Before Serving (Keep the Tuile Crisp)
Take the mousse from the refrigerator 10-15 minutes before serving so the chocolate aroma can open. Finish each portion with candied orange, one almond tuile, and a few flakes of sea salt. The salt should brighten the chocolate and orange without tasting savory.
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Tips & Tricks
your olive oil tastes harsh or flat:
Use a fresh, fruity extra-virgin olive oil with peppery green-fruit notes. The oil is a main flavor here, so stale oil will stand out.
your mousse feels dense or grainy:
Whip the cream only to soft peaks. Firm cream is hard to fold and can make the mousse heavy instead of airy.
the chocolate mixture is too thick before folding:
Stir in one spoonful of whipped cream to loosen it. Do not whisk the finished mousse hard, because strong stirring can knock out the air.
you want to prepare the dessert early:
Make the mousse up to 24 hours ahead and keep it covered in the refrigerator. Bake the tuiles up to 2 days ahead and store them airtight at room temperature. Add them at the last moment.
your almond tuiles have gone soft:
Return them to a 302°F / 150°C oven for 3-4 minutes, then cool them completely. Moist air often causes lost crispness, so keep the tuiles airtight.
your olive oil tastes harsh or flat:
Use a fresh, fruity extra-virgin olive oil with peppery green-fruit notes. The oil is a main flavor here, so stale oil will stand out.
your mousse feels dense or grainy:
Whip the cream only to soft peaks. Firm cream is hard to fold and can make the mousse heavy instead of airy.
the chocolate mixture is too thick before folding:
Stir in one spoonful of whipped cream to loosen it. Do not whisk the finished mousse hard, because strong stirring can knock out the air.
you want to prepare the dessert early:
Make the mousse up to 24 hours ahead and keep it covered in the refrigerator. Bake the tuiles up to 2 days ahead and store them airtight at room temperature. Add them at the last moment.
your almond tuiles have gone soft:
Return them to a 302°F / 150°C oven for 3-4 minutes, then cool them completely. Moist air often causes lost crispness, so keep the tuiles airtight.
Frequently Asked Questions
Can I make the entire dessert ahead of time?
Yes, but keep the parts separate. Prepare the olive oil chocolate mousse and candied orange one day ahead, then chill the covered mousse. Store the almond tuiles airtight at room temperature. Add the tuiles just before serving because refrigerator moisture quickly softens their crisp texture.
Can I omit the olive oil?
Yes, but the dessert will change. The olive oil gives this olive oil chocolate mousse recipe its fresh, peppery fruit flavor and a supple texture. If needed, replace it with 30 g melted unsalted butter. The mousse will taste more traditionally chocolatey and lose the Mediterranean character.
Why did my mousse become dense?
The most common causes are cream whipped too firmly, chocolate that was too cool, or too much stirring after the cream was added. Keep the chocolate around 113-122°F / 45-50°C, whip the cream to soft peaks, and fold with broad, gentle strokes so the air stays inside.
Do I need a thermometer for the sugar syrup?
No, but a thermometer is the safest way to check it. Without one, watch for a thick, steady thread falling from a spoon. Undercooked syrup gives less structure, while overcooked syrup may make the yolk mixture grainy. The target temperature is 244°F / 118°C.
Can I use orange marmalade instead of candied orange?
Yes, with a small change. Marmalade has more water and can loosen the mousse, so use 20 g finely diced thick-cut marmalade folded through it. Omit the matching candied peel from the mousse, and keep the almond tuile dry until serving for the best texture.
Can I make the entire dessert ahead of time?
Yes, but keep the parts separate. Prepare the olive oil chocolate mousse and candied orange one day ahead, then chill the covered mousse. Store the almond tuiles airtight at room temperature. Add the tuiles just before serving because refrigerator moisture quickly softens their crisp texture.
Can I omit the olive oil?
Yes, but the dessert will change. The olive oil gives this olive oil chocolate mousse recipe its fresh, peppery fruit flavor and a supple texture. If needed, replace it with 30 g melted unsalted butter. The mousse will taste more traditionally chocolatey and lose the Mediterranean character.
Why did my mousse become dense?
The most common causes are cream whipped too firmly, chocolate that was too cool, or too much stirring after the cream was added. Keep the chocolate around 113-122°F / 45-50°C, whip the cream to soft peaks, and fold with broad, gentle strokes so the air stays inside.
Do I need a thermometer for the sugar syrup?
No, but a thermometer is the safest way to check it. Without one, watch for a thick, steady thread falling from a spoon. Undercooked syrup gives less structure, while overcooked syrup may make the yolk mixture grainy. The target temperature is 244°F / 118°C.
Can I use orange marmalade instead of candied orange?
Yes, with a small change. Marmalade has more water and can loosen the mousse, so use 20 g finely diced thick-cut marmalade folded through it. Omit the matching candied peel from the mousse, and keep the almond tuile dry until serving for the best texture.
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