1/1 Photo of Chocolate & Olive Oil Mousse
This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours.
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- 1In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
- 2Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- 3Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
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Nutritional Facts for Chocolate & Olive Oil Mousse
Serving Size: 1 (99 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 218.9
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 2.7 g
- Cholesterol 148.8 mg
- Sodium 57.1 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.0 g
- Sugars 15.1 g
- Protein 5.0 g