Olive Oil Dark Chocolate Mousse Recipes

CHOCOLATE AND OLIVE OIL MOUSSE

Chocolate and Olive Oil Mousse image

Olive oil makes this bittersweet chocolate mousse kosher for a meat meal. Joan Nathan brought the recipe to The Times in 2007. "This is a contemporary dessert from Tangiers, a city with a blend of cultures," the cookbook author Ana Benarroch de Bensadón said. "Originally this recipe included butter and cream, but we replaced it with olive oil, making it 'parve' or neutral."

Provided by Joan Nathan

Categories dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

11 ounces bittersweet (60 percent cacao) chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
2 tablespoons kosher for Passover brandy

Steps:

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.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 32 grams, TransFat 0 grams

CHOCOLATE MOUSSE WITH OLIVE OIL

Chocolate Mousse with Olive Oil image

Provided by Food Network

Number Of Ingredients 6

Ingredients

6 ounces dark chocolate, chopped
3 eggs, separated
2/3 cup confectioner sugar
2 tablespoons Cointreau
1/4 cup double expresso coffee or 1 tabelspoon instant coffee
3/4 cup extra virgin olive oil

Steps:

Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.;

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