Olive Oil Chocolate Mousse
Indulge in the velvety richness of this delightful Bittersweet Chocolate Olive Oil Mousse. Creamy, decadent, and lusciously smooth, this elegant dessert is a harmonious blend of bittersweet chocolate, extra-virgin olive oil, and airy egg whites. Enjoy a touch of sophistication with every spoonful of this heavenly mousse, topped with delicate chocolate shavings for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 6 oz. bittersweet chocolate, finely chopped
- 3 egg yolks
- 1/4 cup mild-flavored extra-virgin olive oil
- 3 Tbs. warm water
- 1/4 tsp. sea salt
- 2 egg whites
- 1/8 tsp. cream of tartar
- 1/4 cup sugar
- Chocolate shavings for serving (optional)
Instructions
- Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.
- In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.
- Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.
- <b>Note:</b> This recipe contains raw eggs. If you have health and safety concerns, you may wish to avoid foods made with raw eggs.
- Adapted from Williams-Sonoma <i>Good for You,</i> by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 4.
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