Blood Orange Chocolate Mousse

Adapted from the BC Liquor Stores TASTE recipe magazine.

Serves 8

Needed for this recipe:

Sunshine Coast Olive Oil Co. Blood Orange Olive Oil

*can be substituted with a Persian Lime Olive Oil, Cayenne Red Chili Olive Oil (hot!), or a fruity EVOO, such as arbosana, manzanillo or koroneiki.



7 oz (210 ml) dark chocolate, chopped
2/3 cup (170 ml) Sunshine Coast Olive Oil Co. Blood Orange Olive Oil.
4 large eggs, separated into yolks and whites
6 tbsp (90 ml)granulated sugar
1 tsp (10 ml) vanilla extract
1 pinch cream of tartar
Sunshine Coast Olive Oil Co. Blood Orange whipped cream, for garnish
cocoa powder, for garnish


Melt chocolate in a double boiler, or fashion one from a heatproof bowl set over saucepan of simmering water. Stir occasionally until smooth, about 3 minutes. Drizzle in Blood Orange Olive Oil, maintaining a thin, steady stream, stirring until well combined. Remove bowl from heat and set aside.

Whisk yolks and 3 tbsp (45 ml) sugar until thick and pale, about 3 minutes. Fold in chocolate mixture, and vanilla if using. Pour into large bowl and set aside.

Whisk egg whites and cream of tartar in clean, dry bowl until soft peaks form, about 2 minutes. Gradually add 3 tbsp (45 ml) sugar, a tablespoon at a time, and continue to whisk until glossy, about 2 minutes. Gently fold into chocolate mixture. Do not over stir, but fold in until there are no white streaks..

Pour into serving dishes and refrigerate until firm, about 2 hours.

When ready to serve, top each with a generous dollop of Blood Orange Whipped Cream, and a sprinkle of cocoa powder.

Serve with Strawberries Drizzled with Aged Balsamic