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Chocolate, Olive Oil, & Rosemary Mousse

By Carter Were

Carter Were has been a culinary crush of ours for sometime now. Her food is effortlessly cool, aspirational and yet approachable. Perhaps you’ve seen a photo of her self-published cult-favorite Carter’s Cookbooks, sharing her delicious life with her growing family in Byron Bay. Lucky for us that she made this unique recipe using our bright extra virgin olive oil along with rosemary for a decadent chocolate mousse.

Ingredients

  • Dark chocolate, 150g
  • Rosemary, 2 sprigs
  • Olive oil, 1/2 cup
  • Eggs separated, 4
  • Salt, pinch
  • Castor sugar, 1/3 cup

Steps

  1. Melt the chocolate in a homemade bain-marie: place a pot with a little water on the stove and fit a heat-proof bowl over the pot. Break the chocolate into the bowl and bring the water to the boil then turn off the heat. The chocolate will continue to melt after the boiling stops. Add the rosemary sprigs and set aside to cool.
  2. Whisk the egg whites in a bowl with a pinch of salt until stiff peaks form and put aside.
  3. In another bowl, whisk the egg yolks and sugar until pale and fluffy.
  4. Remove the sprigs of rosemary from the melted chocolate and stir in the olive oil until combined.
  5. Add the chocolate mixture to the egg yolks and fold together.
  6. Lastly, add the egg whites (1/3 of the whites at a time) and folding well after each addition until the egg whites are fully incorporated.
  7. Pour the mousse into glass cups or ramekins and put in the fridge to set for 2 hours.
  8. Serve dusted with cocoa and freshly whipped cream.
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2024 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
$38

Meet Carter Were

My name is Carter and I’m a mother of 3 young kids. I have written two cookbooks but don’t consider myself a chef, but I guess I am cookbook writer and someone that enjoys cooking. I live with my partner, Jack, and our kids and dog near Byron Bay, in Australia. We live a simple (but loud and busy with kids) life and enjoy the beach, gardening and cooking.

Enjoy more delicious recipes with "Carter's Cookbook 2," a sequel simple book of food that Carter makes.

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