Greek Chocolate Mousse with Mastiha & Extra Virgin Olive Oil
Indulge mindfully with this Greek chocolate mousse with mastiha and extra virgin olive oil, where the richness of chocolate meets the healthy fats of olive oil — embracing olive oil in Greek cooking and the longevity philosophy of the Mediterranean diet highlighted on My Greek Table Season 5: Olive Oil & Longevity.
Ingredients
- 8 oz 227 g bittersweet chocolate, chopped
- ⅓ cup extra virgin olive oil
- 6 large eggs separated
- ½ cup sugar divided
- ½ tsp sea salt
- ½ tsp mastiha crystals
- 1 tsp vanilla extract
- 2 tbsp strong coffee or espresso
- 1 tsp lemon zest optional
- Optional toppings: whipped cream fresh berries, crushed toasted nuts
Instructions
- Grind mastiha: Crush mastiha crystals with 1 tsp sugar to a fine powder; set aside.
- Melt chocolate: In a double boiler, melt chocolate; whisk in olive oil until glossy. Cool.
- Make meringue: Beat egg whites + ¼ cup sugar until stiff peaks form.
- Egg yolk mix: Whisk yolks with remaining sugar, salt, mastiha, vanilla, lemon zest, and coffee.
- Combine: Fold melted chocolate into yolk mixture; then gently fold in meringue in thirds.
- Chill: Divide into 8 ramekins, cover, and refrigerate at least 4 hours before serving.
Notes
Notes & Longevity Tips
- Healthy Olive Oil in Dessert: Using extra virgin Greek olive oil adds beneficial monounsaturated fats and rich flavor without dairy heaviness.
- Mastiha Benefit: Mastiha resin from Chios offers a unique Mediterranean aromatic note and has been traditionally associated with digestive wellness.
- Serving: Add antioxidant-rich fresh berries or nuts to boost fiber and micronutrients.
- Greek Chocolate - Olive Oil Cake with Mastiha
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