Ingredients for Chocolate Olive Oil Mousse
- Bittersweet Chocolate
- Eggs
- ¾ cup (150g) granulated sugar
- Extra Virgin Olive Oil
- 2 tablespoons brandy
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How to Make Chocolate Olive Oil Mousse
- Melt 6 ounces of bittersweet chocolate in a double boiler over low heat. Stir occasionally until smooth.
- Let the melted chocolate cool slightly to lukewarm.
- In a separate bowl, beat 4 large egg yolks with ½ cup (100g) granulated sugar until pale and thick.
- Gradually whisk in ¼ cup (60ml) extra virgin olive oil and 2 tablespoons of brandy into the egg yolk mixture. Then, gently fold in the cooled melted chocolate until fully combined.
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add ¼ cup (50g) granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form. Do not overbeat.
- Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the egg whites. Fold until no streaks of white remain.
- Spoon the mousse into individual serving glasses or ramekins, or a larger serving bowl (8-10 cups).
- Cover with plastic wrap and refrigerate for at least 24 hours before serving to allow the flavors to meld and the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
13g
Carbs
5g
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