This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Try whatever liqueur you'd like. Make sure your olive oil is fresh. They're nothing worse than making a terrific dessert ruined because of rancid olive oil. If you plan on going or having a Passover Seder, you may want to save this Olive Oil Chocolate Mousse recipe for the holiday, but I'll bet you'll end up making it all year round.
OLIVE OIL CHOCOLATE MOUSSE
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
9 egg whites
1/4 cup sugar
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs would curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.