Today is National Mousse Day, and for me, that means Chocolate Mousse. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. Using olive oil is a new take on an old recipe.
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. Use whatever liqueur you prefer. Remember that your olive oil must be fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.
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 will 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.