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Olive Garden Chocolate Mousse

Helen T. Patterson
Olive Garden’s Chocolate Mousse is a rich and creamy dessert that combines the smoothness of high-quality dark chocolate with the airy texture of whipped cream.
This indulgent treat is simple to prepare and perfect for any special occasion or casual get-together.
With just a few ingredients and minimal prep time, you can create a dessert that tastes just like the one served at Olive Garden.
Nutrition Facts (per serving, 1/4th of the recipe)
Calories: 300-350 kcal, Total Fat: 25g, Saturated Fat: 15g, Cholesterol: 85mg, Sodium: 40mg, Total Carbohydrates: 24g, Dietary Fiber: 2g, Sugars: 21g, Protein: 3g, Vitamin A: 12% DV, Calcium: 3% DV, Iron: 12% DV
Estimated based on one serving (assuming 12 servings per batch)
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Italian
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 medium heatproof bowl for melting the chocolate
  • 1 mixing bowl (medium to large) for egg-sugar mixture
  • 1 hand mixer or stand mixer for whipping cream
  • 1 spatula for folding ingredients
  • 1 whisk for mixing eggs and sugar
  • 1 serving dish (small glasses, bowls, or jars)
  • Measuring cups and spoons for accurate ingredients

Ingredients
  

  • 8 oz 227g dark chocolate (at least 60% cocoa content)
  • 1 ½ cups 360 ml heavy cream, chilled
  • 3 large eggs
  • ½ cup 100g granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1-2 tbsp cocoa powder for extra chocolate flavor
  • Optional: Fresh berries or chocolate shavings for garnish

Instructions
 

Melt the chocolate:

  • Break the chocolate into pieces and melt using a double boiler or microwave.
    If using a double boiler, place the chocolate in a heatproof bowl over simmering water.
    Stir occasionally until fully melted and smooth.
    If using the microwave, heat the chocolate in 20-30 second intervals, stirring each time, until melted.

Prepare the egg-sugar mixture:

  • In a medium bowl, whisk together the eggs and sugar until the mixture becomes pale and smooth.
    This should take about 3-5 minutes with a hand whisk or 2 minutes with an electric mixer.

Combine chocolate with egg mixture:

  • Slowly add the melted chocolate to the egg-sugar mixture and stir gently until fully incorporated.

Whip the cream:

  • In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer.
    The whipped cream should hold its shape but still be soft and billowy.

Fold in the whipped cream:

  • Gradually fold the whipped cream into the chocolate mixture using a spatula.
    Be gentle to maintain the mousse's light texture.
    Continue folding until everything is combined.

Chill the mousse:

  • Spoon the mousse into individual serving glasses or bowls.
    Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results.

Serve and garnish:

  • Once set, serve the mousse chilled.
    Optionally, top with fresh berries, chocolate shavings, or a dollop of whipped cream.

Notes

  • Chocolate quality matters: Using high-quality chocolate makes a huge difference in the taste of the mousse. Look for dark chocolate with at least 60% cocoa content.
  • Whipped cream texture: Be careful not to overwhip the cream. Soft peaks are the perfect consistency for folding into the chocolate mixture.
  • Chilling time: The mousse needs time to set, so be sure to chill it for at least 2 hours. For the best results, refrigerating it overnight allows the flavors to meld and the mousse to firm up perfectly.
  • Optional variations: You can add a splash of coffee or liqueur (like Kahlúa) to deepen the chocolate flavor, or sprinkle a little sea salt for an extra touch.
Keyword Olive Garden Chocolate Mousse