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 Château Virant or La Vallongue. And instead of butter, we have used Everyday Classic, a mild, neutral olive oil that causes the mousse to melt on the tongue.

Chocolate mousse with French Grand Cru

• 3.5oz dark chocolate
• 5.5 tsp. of Oliviers&Co Everyday Classic Olive Oil
• 1 tbsp. of Oliviers&Co French Grand Cru 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 French Grand Cru Olive Oil