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Chocolate and Olive Oil Mousse

by Rogerio Callegari
Chocolate and Olive Oil Mousse

   

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.”

  • YIELD 8 to 10 servings
  • TIME 30 minutes plus 24 hours’ refrigeration

 

INGREDIENTS

  • 11 ounces bittersweet (60 percent cacao) chocolate
  • 8 large eggs, separated
  • ¾ cup sugar
  • ½ cup extra-virgin olive oil
  • 2 tablespoons kosher for Passover brandy

PREPARATION

  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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