Chocolate & Olive Oil Mousse
photo by J M.
- Ready In:
- 25mins
- Ingredients:
- 5
- 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
- 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.
- Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- 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.
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Reviews
-
I wouldn't have believed it! I was scared it would taste overwhelmingly like olive oil, but NO. Miraculously, it is a subtle undertaste, but way overwhelmed by the rich chocolatiness of this mousse. A fabulous way to avoid all that cottonseed oil at Passover and unhealthy margarine desserts year-round!!! ADDED April 2010: This is still an incredible family favourite, for Pesach and year-round. We even had it in a pie shell with whipped cream on top once. Also works okay to halve it if you don't need as much.
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