Photographed is a large bowl of chocolate mousse being scooped with a silver spoon. In the upper left corner, there are light pink flowers.
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Dark Chocolate Olive Oil Mousse

By 

Madison Skye

celebration entertaining
About This Recipe

Silky, airy, and deeply chocolatey, this date-sweetened mousse transforms Spring & Mulberry's Sea Salt Chocolate into a dessert that's both elegant and effortless. Light as a cloud yet richly decadent, it's finished with a drizzle of olive oil and a pinch of flaky sea salt—a simple dessert that feels worthy of lingering over.

This Recipe Features
A grey Spring & Mulberry box labeled Sea Salt date-sweetened chocolate is laid on a light peach background.

Sea Salt

How Many?

Dark Chocolate Olive Oil Mousse

By 

Madison Skye

celebration entertaining
About This Recipe

Silky, airy, and deeply chocolatey, this date-sweetened mousse transforms Spring & Mulberry's Sea Salt Chocolate into a dessert that's both elegant and effortless. Light as a cloud yet richly decadent, it's finished with a drizzle of olive oil and a pinch of flaky sea salt—a simple dessert that feels worthy of lingering over.

Ingredients
Serving Size: 4
4

Spring & Mulberry Sea Salt Chocolate Bars, chopped
2

large egg yolks
1/2

cup whole milk
1 1/3

cups heavy cream

High-quality extra virgin olive oil, for serving

Flaky sea salt, for serving
Directions
  1. Place the chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water (making sure the bowl doesn't touch the water). Stir until smooth, then remove from the heat and set aside.
  2. In a small saucepan, whisk together the egg yolks, whole milk, and ⅓ cup of the heavy cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
  3. Pour the warm custard into the melted chocolate, stirring gently until smooth. 
  4. In a separate bowl, whip the remaining 1 cup heavy cream to soft peaks.
  5. Gently fold the whipped cream into the cooled chocolate mixture until no streaks remain.
  6. Refrigerate for at least 4 hours, or overnight, until set.
  7. Just before serving, finish each mousse with a generous drizzle of high-quality extra virgin olive oil, a pinch of flaky sea salt, and fresh berries. 

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