OLIVE OIL CHOCOLATE MOUSSE: Passover or Anytime!

Still looking for another dessert for Passover? Because I often substitute olive oil for cream or butter in recipes, and because many of my readers keep kosher, olive oil dessert recipes are great to use with meat meals. And, when it comes to the upcoming holiday of Passover, here's a great recipe for Olive Oil Chocolate Mousse. It's 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. Try whatever liqueur you'd like. Make sure your olive oil is fresh. There's nothing worse than making a terrific dessert ruined because of rancid olive oil. You might make this Olive Oil Chocolate Mousse for Passover, but I'll bet you'll end up making it all year round.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 oz. chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Directions
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.

Chocolate Olive Oil: Uses & Recipes

I often cook with olive oil, but did you know there's Chocolate Olive Oil?  Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. 

In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. 

Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped  (but use the extra dark chocolate you like)
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

OLIVE OIL CHOCOLATE MOUSSE: National Chocolate Mousse Day

Today is National Chocolate Mousse Day. 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 ruing a terrific dessert because of rancid olive oil.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Whipped Cream (optional)

Directions
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.

When serving, top with whipped cream and chocolate shavings

Tuesday Tips: How to Use and Make Chocolate Olive Oil

Tuesday Tip: How to Use and make Chocolate Olive Oil. I often cook with olive oil,  because Chocolate and Olive Oil are such a great pairing. But did you know there's Chocolate Olive Oil? Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing (and toss in some cocoa nibs) or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. 

Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

OLIVE OIL CHOCOLATE MOUSSE: National Mousse Day

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

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Whipped Cream (optional)

Directions
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.

When serving, top with whipped cream and chocolate shavings

OLIVE OIL CHOCOLATE POUND CAKE

I recently posted a great easy one bowl recipe for Banana Cake with Chocolate Chunks. One of the variations uses oil. Quick breads and pound cakes --terms I use interchangeably--are often made with oil, so for flavor, it will depend on the oil.

If the focus of your quick bread (pound cake) is the oil, I advise you buy fresh extra virgin olive oil. If you have some olive oil on hand that you want to use, give it the sniff test. If it smells at all rancid, dump it and buy new. There's nothing worse than spending time making a lovely Olive Oil Chocolate Pound Cake only to find that it tastes 'off'.  I found this recipe in the local paper, and I've now tried it with different olive oils and adapted it a bit, but so far I'm partial to a more robust extra-virgin olive oil for the its nutty buttery taste, but it's up to you. Experiment!

OLIVE OIL CHOCOLATE POUND CAKE

Ingredients
Extra-virgin olive oil for pan
1-1/3 cups + 1 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt  (I've tried different kinds sea salt, as well as Kosher salt)
1/2 cup unsweetened non-alkalized cocoa powder  (use the very best)
4 large eggs, room temperature
1-1/4 cups sugar
1/2 tsp pure vanilla extract
3/4 cup + 2 Tbsp extra-virgin olive oil

Directions
Preheat oven to 350°.
Oil 8 1/2 x 4 1/2-inch loaf pan (or a similar size).
Sift flour, baking soda, salt, and cocoa powder together, then sift again. Set aside.
In bowl of mixer fitted with paddle attachment, beat eggs on medium speed until combined. Add sugar slowly, increasing speed to medium-high, and beat until mixture increases in volume and becomes pale (2 minutes). Reduce speed to low. Add vanilla extract. With mixer running, add dry ingredients in 3 additions, alternating with olive oil in 2 additions, starting and ending with dry ingredients and mixing just until incorporated. Stop and scrape side of bowl as needed. Pour batter into prepared pan. Bake until skewer inserted in center comes out clean (45-55 minutes). Do not overbake.
Cool cake in pan on rack about 15 minutes. Turn cake out of pan, turn right side up and cool completely.

OLIVE OIL CHOCOLATE MOUSSE: National Mousse Day

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. Try whatever liqueur you like. Make sure your olive oil is fresh. There is nothing worse than making a terrific dessert ruined because of rancid olive oil.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Directions
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.

OLIVE OIL CHOCOLATE MOUSSE: National Chocolate Mousse Day

Today is National Chocolate Mousse Day. 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. And, then we come to Passover. What to serve at the Seder or any night during Passover? Here's 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. 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

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Directions
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.

Triple Chocolate Olive Oil Brownies for Chanukah

The other day I was looking through the Food section of the New York Times, and I saw an article and recipe for Olive Oil Brownies for Hanukah. What a great idea. Perhaps this will be a new Chanukah tradition. After all, Hanukkah celebrates the miracle of the oil that lasted for eight days.

I have my own olive oil brownie recipe (below), but I like Melissa Clark's tips, and I'm going to try her recipe this weekend. From the article and recipe, I think her brownies will be much fudgier than my recipe. You might want to try both recipes and see which you prefer. And, you have eight days to celebrate.

Olive Oil is a great substitute for butter or vegetable oil in your brownies. If you planned to use vegetable oil anyway, olive oil won't change the texture of the brownies. And, if you use a fresh fruity olive oil, you'll be able to taste the olive oil which is a great complement to the chocolate in the brownies. Olive oil also gives the brownies a bit of a peppery note. If you want to be close to the taste of classic brownies, use a mild olive oil. Please, please, don't use the olive oil that's been sitting in your pantry for three months and that might be rancid.  

Olive oil might be healthier than butter, but don't kid yourself. There's a lot of chocolate and sugar in  these brownies, so don't substitute olive oil for health reasons. One more thing, I add Sea Salt to the finish these brownies because I love salt and chocolate! It's optional, as would be adding the chocolate chips to the batter  for Triple Chocolate Olive Oil Brownies. You can also add chopped walnuts for texture. And, as always, use the very best freshest ingredients.

Triple Chocolate Olive Oil Brownies

Ingredients 
3/4 cup mild or lightly fruity olive oil, plus more for oiling the pan
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1/2 teaspoon salt
4 ounces dark chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
Chocolate Chips
Sea Salt

Directions
Preheat oven to 350 degrees F.
Line 9-by-13-inch baking pan with foil, leaving 2-inch overhang on   2 sides. Oil foil (don't include overhang).
Whisk together flour, cocoa powder, and salt in medium bowl. Melt chocolate with oil in medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in sugar and eggs. Add flour mixture, and stir to combine.
Pour batter into prepared pan.
Bake until toothpick comes out with just a few crumbs -- 30 to 35 minutes.
Sprinkle Sea Salt on the Brownies while they're still hot (that way the salt will stick)
Cool brownies completely in pan on cooling rack.
Use foil overhang to help lift them out of pan.
Cut into squares.

Chocolate Olive Oil: Tuesday Tips

Here's a great Tuesday Tip: How to use and make Chocolate Olive Oil. I often cook with olive oil,  because Chocolate and Olive Oil are such a great pairing. But did you know there's Chocolate Olive Oil? Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing (and toss in some cocoa nibs) or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

Double Chocolate Olive Oil Brownies

Olive Oil is a great substitute for butter or vegetable oil in your brownies. If you planned to use vegetable oil anyway, olive oil won't change the texture of the brownies. And, if you use a fresh fruity olive oil, you'll be able to taste the olive oil which is a great complement to the chocolate in the brownies. Olive oil also gives the brownies a bit of a peppery note. If you want to be close to the taste of classic brownies, use a mild olive oil. Please, please, don't use the olive oil that's been sitting in your pantry for three months and that might be rancid.  

Olive oil might be healthier than butter, but don't kid yourself. There's a lot of chocolate and sugar in  these brownies, so don't substitute olive oil for health reasons. One more thing, I add fleur de sel to the finish these brownies because I love salt and chocolate! It's optional, as would be adding chocolate chips to the batter (just a thought) for Triple Chocolate Olive Oil Brownies. And, as always, use the very best ingredients.

Double Chocolate Olive Oil Brownies

Ingredients 
3/4 cup mild or fruity olive oil, plus more for oiling the pan
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
4 ounces dark chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
fleur de sel

Directions
Preheat oven to 350 degrees F. Line 9-by-13-inch baking pan with foil, leaving 2-inch overhang on   2 sides. Oil foil (don't include overhang).
Whisk together flour, cocoa powder, and salt in medium bowl. Melt chocolate with oil in medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in sugar and eggs. Add flour mixture, and stir to combine.
Pour batter into prepared pan. Sprinkle fleur de sel evenly on top of batter. (not too much)
Bake until toothpick comes out with just a few crumbs -- 30 to 35 minutes.
Cool brownies completely in pan on cooling rack. Use foil overhang to help lift them out of pan. Cut into squares.

Olive Oil Chocolate Pound Cake

I recently posted a great easy one bowl recipe for Banana Cake with Chocolate Chunks. One of the variations is to use oil. Quick breads and pound cakes --terms I use interchangeably--are often made with oil, so for flavor, it will depend on the oil.

If the focus of your quick bread (pound cake) is the oil, then, I advise you buy fresh extra virgin olive oil. If you have some olive oil on hand that you want to try, give it the sniff test. If it smells at all rancid, dump it, and buy new. There's nothing worse than spending time making a lovely Olive Oil Chocolate Pound Cake only to find that it tastes 'off'.  I found this recipe in the local paper, and I've now tried it with different olive oils and adapted it a bit, but so far I'm partial to a more robust extra-virgin olive oil for the its nutty buttery taste, but it's up to you. Experiment! 

I love to sample olive oil at the local farmers markets before I make a purchase Add to that, one of my favorite places is just down the hill --Amphora Nueva: Berkeley Olive Oil Works.  This is a fabulous specialty store focusing on Premium Extra Virgin Olive Oils! The owners do produce their own olive oil, but they also feature other award winning Ultra Premium Extra Virgin olive oils. Patrons are welcome to try any and all of their oils. They post the harvest date on every oil in the shop, so you really know about the freshness. Amphora Nueva: Berkeley Olive Oil Works is located at 2928 Domingo Ave, Berkeley, CA. For the travelling foodie, it's worth a visit.

But back to the subject at hand.. Olive Oil Chocolate Pound Cake!

OLIVE OIL CHOCOLATE POUND CAKE

Ingredients
Extra-virgin olive oil for pan
1-1/3 cups + 1 Tbsp unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp sea salt  (I've tried different kinds sea salt, as well as Kosher salt)
1/2 cup unsweetened non-alkalized cocoa powder  (use the very best)
4 large eggs, room temperature
1-1/4 cups sugar
1/2 tsp pure Madagascar vanilla extract
3/4 cup + 2 Tbsp extra-virgin olive oil

Directions
Preheat oven to 350°.
Oil 8 1/2 x 4 1/2-inch loaf pan (or a similar size).
Sift flour, baking soda, salt and cocoa powder together, then sift again. Set aside.
In bowl of mixer fitted with paddle attachment, beat eggs on medium speed until combined. Add sugar slowly, increasing speed to medium-high, and beat until mixture increases in volume and becomes pale (2 minutes). Reduce speed to low. Add vanilla extract. With mixer running, add dry ingredients in 3 additions, alternating with olive oil in 2 additions, starting and ending with dry ingredients and mixing just until incorporated. Stop and scrape side of bowl as needed. Pour batter into prepared pan. Bake until skewer inserted in center comes out clean (45-55 minutes). Do not overbake.
Cool cake in pan on rack about 15 minutes. Turn cake out of pan, turn right side up and cool completely.

Olive Oil 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 use with meat meals. And, then we come to Passover. What to serve at the seder or any night during Passover? Here's a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from 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. You might make this Olive Oil Chocolate Mousse for Passover, but I'll bet you'll end up making it all year round.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 oz. chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Directions
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.