Recipe Archives->Desserts Pudding->Chocolate Mousse 18

Chocolate and Olive Oil Mousse (Sephardic)
Yield: 8 to 10 servings.

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

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.

Printable version: chocolate-mousse18.txt.