Chocolate & Olive Oil Mousse |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. 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.
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