Olive Oil Chocolate Mousse with Raspberry Jelly

Serves 6 full serves or 12 mini-serves
Preparation time 20 minutes
Cooking time 5 minutes


Tick off the ingredients as you buy them

  • 2 teaspoons gelatine
  • 1 cup water
  • ¼ cup caster sugar
  • 150g frozen raspberries
  • 300g premium dark chocolate, chopped
  • ½ cup Moro Frutal Extra Virgin Olive Oil
  • ¼ cup port
  • 3 eggs, separated

Soak gelatine in ¼ cup cold water until water is absorbed. Combine remaining ¾ cup water and sugar together and bring to the boil. Remove from heat and whisk in gelatine until dissolved. Stir in raspberries and allow to semi-set in refrigerator. Melt chocolate in microwave on Medium for 2 minutes, stirring occasionally or in a bowl over simmering water until melted. Stir in Moro Frutal Extra Virgin Olive Oil and port and allow to cool. Beat egg whites until stiff peaks form and gently beat in yolks one at a time.

Fold into chocolate mixture and spoon into serving glasses. Top each mousse with semi-set raspberry jelly and refrigerate until completely set.