Using olive oil in desserts works well when choosing the right oil. Chocolate mousse, for example, tastes beautiful when flavored with a fruity, soft olive oil, such as that of Domaine Marquiliani. And instead of butter, we have used Mantinea, a mild, neutral olive oil that causes the mousse to melt on the tongue.

Chocolate mousse with Domaine Marquiliani

• 3.5oz dark chocolate
• 5.5 tsp. of Mantinea (mild olive oil)
• 1 tbsp. fruity olive oil
• 6 egg yolks
• 4 egg whites
• 5.5 tbsp. of sugar
• 1 pinch of salt

Directions:

Melt the chocolate in a water bath with the olive oil

Stir in the egg yolks. Make sure it's not too hot, then it's different

Whip egg whites stiff with sugar and salt and turn in the chocolate mixture

Put the mousse in the refrigerator for a couple of hours to make it stiff. Decorate with grated chocolate and a few drops of olive oil from Domaine Marquilian