Dairy-Free Keto Salted Chocolate Olive Oil Mousse
Silky, intense dark chocolate mousse enriched with mild olive oil and topped with sea salt, built on whipped egg whites for an airy structure. The keto-friendly sweeteners keep it sugar-free while maintaining mousse's classic indulgence. Serve chilled in small glasses as an elegant dessert for keto dieters, low-carb enthusiasts, or anyone seeking a rich, sophisticated chocolate finish. This version prioritizes texture balance—the slow oil incorporation prevents separation, a technique the recipe emphasizes from experience.
Ingredients
- 4 large eggs separated, use pasteurized
- 1 ½ bars dark chocolate 90%, 150g/5.3oz total
- ⅓ cup olive oil, mild flavoured, not extra virgin, 80ml/2.7fl oz
- ½ tsp sea salt
- 4 tbsp confectioners Swerve or powdered Erythritol, 40g/1.4oz
- ½ tsp vanilla bean powder, or 1-2 tsp sugar-free vanilla extractvanilla extract1 tsp powder=1 tsp extractbaking
convenience
Instructions
- 1
Break chocolate into pieces and melt in a bowl over simmering water until smooth.
- 2
Drizzle in olive oil very slowly while whisking constantly to combine; set aside to cool.
- 3
Beat egg yolks until pale and creamy.
- 4
Whisk egg whites in a larger bowl to soft peaks, then add vanilla powder and sweetener in small amounts, whisking between additions.
- 5
Fold cooled chocolate mixture gently through yolks, then fold this combined mixture very gently through whites.
- 6
Spoon into serving glasses and chill for at least two hours, or serve immediately if preferred.
Tips
Add olive oil in a slow drizzle while whisking constantly; adding all at once causes separation. The emulsion requires patience.
Chill for two hours minimum to achieve firm, spoonable texture, though mousse can be eaten immediately.
Cover with plastic wrap to prevent surface discoloration from air exposure during refrigeration.
Good to Know
Refrigerate up to five days covered with plastic wrap to prevent air exposure and discoloration.
Prepare up to five days ahead. Chill at least two hours before serving.
Spoon into small glasses or ramekins. Serve chilled as single-serving portions. Optional garnish: fleur de sel or cocoa powder.
Common Mistakes
Add oil all at once to avoid separation and broken emulsion.
Fold gently to avoid deflating egg white peaks.
Do not skip plastic wrap to avoid surface oxidation and graying.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without pasteurized eggs?
The recipe specifies pasteurized eggs because raw yolks and whites are used. If using regular eggs, pasteurize them first by heating to 63C for three minutes, or use pasteurized liquid eggs as substitutes.
What if my chocolate-oil mixture separates?
This occurs when oil is added too quickly. Start over with new chocolate; melt it again and add oil very slowly in a thin stream while whisking constantly. Patience is essential for stable emulsion.
How long can I keep this and can I freeze it?
Store refrigerated up to five days covered. Freezing is not recommended; the mousse's delicate, airy texture will become icy and separate when thawed.