Olive oil chocolate mousse with spiced pecans

A topic of conversation at your next dinner party!

Less than 30 minutes

(+ setting time)

Serves 4


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  • 2 slabs (200g) dark chocolate 
  • Pinch salt
  • ½ cup (125ml) olive oil
  • 4 extra-large egg yolks + 2 egg whites
  • ⅓ cup (80ml) castor sugar
  • 1 tsp (5ml) vanilla extract
  • 2 Tbsp (30ml) espresso or strong prepared instant coffee
  • 2 Tbsp (30ml) brandy or whisky (optional)

Spiced pecans:

  • 1 packet (100g) raw pecan nuts 
  • ¼ cup (60ml) icing sugar
  • 1 tsp (5ml) PnP dried chilli flakes 
  • ½ tsp (3ml) cinnamon 
  • Pinch salt flakes



  1. Melt chocolate with salt in a glass bowl over a pot of simmering water.
  2. Add oil in a steady stream, mixing until well combined. 
  3. Remove from heat and allow to cool slightly. 
  4. Whisk egg yolks and half the sugar in a separate bowl until pale and fluffy.
  5. Fold melted chocolate, vanilla, coffee and alcohol, if using, through egg-yolk mixture.
  6. Whisk egg whites in a separate bowl with remaining sugar until glossy. 
  7. Fold through chocolate mixture. 
  8. Spoon mousse into 4 serving glasses and refrigerate to set for 30-60 minutes.
  9. Toss nuts with icing sugar, chilli flakes, cinnamon and salt flakes on a lined baking tray.
  10. Roast at 180°C for 5-6 minutes until caramelised.
  11. Cool nuts, crumble slightly and scatter over mousse to serve.


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