dark chocolate caramel mousse

This recipe is definitely far more exciting than you can ever imagine – it’s silky, delicious, light and a tease for your taste buds. Why not enjoy this divine Dark Chocolate Caramel Mousse in small portions to savour every mouthful.


  • 200 ml double cream/whipping cream/dessert cream
  • 10 ml Azada Extra Virgin Olive Oil
  • 40 grams butter, cut into cubes
  • 100 grams sugar
  • 2 tablespoons water
  • 100 grams dark chocolate with sea salt (dairy-free equivalent)
  • 100 grams dark chocolate (dairy-free equivalent)
  • 50 grams white chocolate (dairy-free equivalent)
  • 3 large eggs, separated

A pinch of salt

Preparation time 15 minutes
Cooking time 20 mins + 6 hours refrigeration time
Serves 6
Gluten-free | Vegetarian | Vegan


Warm the milk over a low to moderate heat, switching the heat off as soon as it approaches the boil. Meanwhile, place the sugar into another saucepan, level it out, place it over a medium heat and leave it. Keep an eye on it until the sugar begins to melt and turns into liquid all around the edges. This will take 4 to 6 minutes. Do not stir it. Once a quarter of the sugar has melted, stir it gently using a wooden spoon, until the sugar has transformed into liquid. Continue to cook, stirring now and then, until the melted sugar turns to the colour of light runny honey, (taking around 10 minutes). Remove the saucepan off the heat, and add two tablespoons of warm tap water. (Be careful as it may splutter). Place the saucepan on a gentle heat, and stir to melt any lumps (some may form). Stir in the cream and Azada’s Extra Virgin Olive Oil. Next add the butter and continue to stir until melted into the caramel. Break the chocolate into small pieces and add it to the caramel, stir until melted and set aside. Next, separate the eggs into two separate bowls, beat the egg whites to stiff peaks, adding a pinch of salt halfway through and gently beat the egg yolks until pale. Pour the egg yolk mixture into the chocolate-caramel mixture, stirring to combine. Fold in the egg whites a bit at a time and pour into a shallow rectangular baking mould. Refrigerate for a good 6 hours till lightly set. To serve, carefully invert on a serving plate and sprinkle with white chocolate shavings. 

Chefs Tip

If you don’t fancy dark chocolate with salt, you can try a variety of flavoured chocolate from dark chocolate and coconut, white chocolate with raspberry, dark chocolate with orange zest or lime zest, dark chocolate with strawberry or dark chocolate with mint.

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