Storing Chocolate Olive Oil Mousse

Our answer

Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) has a particularly smooth and luscious texture and slightly spicy flavour thanks to the olive oil. The mousse is best made very shortly before serving as the texture tends to change as the mousse chills.

We would not recommend freezing the mousse and defrosting it as the texture is likely to become dense on defrosting. If you absolutely have to make the mousse in advance then we would suggest making it no more than 3 days in advance and store the pots in the fridge. Remove the pots from the fridge 40 minutes before you want to serve the mousse, to allow it to come closer to room temperature, but bear in mind that the texture will not be as smooth and silky.