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Olive Garden Chocolate Dolcini

Helen T. Patterson
The Olive Garden Chocolate Dolcini is a rich and indulgent mini dessert that combines layers of chocolate cake, creamy chocolate mousse, and fluffy whipped cream.
This dessert is perfect for chocolate lovers, offering the ideal balance of flavors and textures.
Whether you’re recreating this treat for a special occasion or a casual gathering, this homemade version will impress everyone at the table.
Nutrition Facts (Per Serving)
Calories: ~350-400 kcal, Total Fat: 24g, Saturated Fat: 14g, Cholesterol: 75mg, Sodium: 100mg, Total Carbohydrates: 35g, Dietary Fiber: 2g, Sugars: 25g, Protein: 5g
Estimated based on one serving (assuming 4 servings per batch)
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine Italian-American
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 small baking pan (9x9 inches or similar)
  • 1 mixing bowl
  • 1 electric hand mixer or whisk
  • 1 small spoon or piping bag (for mousse and whipped cream)
  • 1 sharp knife (for cutting cake)
  • 4 small dessert cups or glasses

Ingredients
  

For the Chocolate Cake Layer

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 large egg

For the Chocolate Mousse Layer

  • 1 cup heavy cream
  • ½ cup semi-sweet chocolate melted and slightly cooled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping

  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Optional Garnishes

  • Chocolate shavings
  • Cocoa powder
  • Mini chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a small baking pan (about 9x9 inches).
  • In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
  • Add milk, melted butter, vanilla extract, and egg, and mix until smooth.
  • Pour the batter into the prepared baking pan and bake for 18–22 minutes, or until a toothpick comes out clean. Let the cake cool completely.
  • For the mousse: Melt the semi-sweet chocolate in a microwave-safe bowl and let it cool.
  • Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Gently fold the melted chocolate into the whipped cream to create a smooth mousse.
  • For the whipped cream topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Once the cake has cooled, cut it into small rounds to fit your dessert cups.
  • Assemble the Dolcini by layering the chocolate cake at the bottom, followed by a layer of chocolate mousse, and then the whipped cream topping. Repeat the layers as needed.
  • Garnish with chocolate shavings, cocoa powder, or mini chocolate chips.
  • Refrigerate for at least 1 hour to allow the layers to set.
  • Serve chilled and enjoy!

Notes

  • Storage:Store any leftover Chocolate Dolcini in the refrigerator for up to 2 days.
  • Dairy-Free Option: Substitute coconut cream or plant-based whipped cream for a dairy-free version.
  • Flavor Variations: For a mocha twist, add a teaspoon of espresso powder to the mousse. For a nutty crunch, try sprinkling crushed hazelnuts on top.
Keyword Olive Garden Chocolate Dolcini