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.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 11  ounces bittersweet chocolate (60 percent cacao)
• 8  large eggs, separated
• 3⁄4 cup sugar
• 1⁄2 cup extra virgin olive oil
• 2  tablespoons  kosher for passover brandy or 2  tablespoons coffee

Directions

1. In 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.
2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
3. Fold 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.