first of all, happy 4th of july to all americans, i hope you've had a wonderful day! i loved independence day when i lived in texas because of all the fireworks, sparklers and food. i do have to say, americans are incredibly patriotic! this is a wonderful recipe that uses olive oil as one of the ingredients to add texture. i served it in espresso glasses because the mousse is really rich and i'm just topping them with a dollop of fresh whipped cream. i think next time i might make a raspberry puree and put that at the bottom of a shot glass and then put the mousse on top to cut the chocolateyness. considering it's made of dark chocolate and almost no sugar, it should really be considered a health food ;)
olive oil chocolate mousse
serves 6-8
ingredients
5½ ounces (165 grams) chopped 60 per cent cocoa bittersweet chocolate
4 large eggs, separated
⅓ cup sugar
¼ cup extra-virgin olive oil
1 tablespoon liqueur of choice (triple sec, Cointreau, Grand Marnier, Chambord or kosher brandy)
method
melt the chocolate over low heat in a small heavy-bottomed pot. cool slightly.
place egg yolks in a wide bowl sitting over a simmering pot of hot water. With an electric mixer on low speed, beat egg yolks with ¼ cup of the sugar for 2 to 3 minutes or until thick and pale yellow. beat in the olive oil, brandy and melted chocolate.
beat the egg whites in the clean bowl of an electric mixer for 2 minutes or until soft peaks form. then beat in the remaining 2 tablespoons of sugar continuing until stiff peaks form.
fold the whipped egg whites into the chocolate mixture ⅓ at a time, gently continuing to fold until no streaks of white remain.
cover and refrigerate for 24 hours before serving.
