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Ruth Pretty's Famous Olive Oil Chocolate Mousse


This Chocolate Mousse is absolutely delicious and is a recipe Ruth prepared for us recently at the
Olives Festival in Hawkes Bay. Thanks Ruth!


150g dark chocolate preferably 70, coarsely chopped
½ c foodies for food lovers Extra Virgin Olive Oil
¼ c + 1 tbsp castor sugar
4 egg yolks
2 T Grand Marnier
4 egg whites
Pinch of salt


Place chocolate in a bowl set over a pot of simmering water and stir until it just begins to melt. It is important the bowl fits the pot snuggly and that the water doesn’t boil.

Slowly pour in the foodies for food lovers exceptional Extra Virgin Olive Oil, stirring as you pour. If the bowl begins to feel hot as opposed to warm then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.

Place castor sugar and egg yolks into a bowl and whisk until pale and fluffy. Fold in the melted chocolate and then stir Grand Marnier. Place egg whites and salt in a bowl and whisk until there are soft peaks. Gradually pour in castor sugar and whisk until everything is mixed.

Fold the egg whites into the chocolate mixture and pour the mixture into serving glasses.

Chill for at less 4 hours or overnight.


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