Fresh-Pressed Olive Oil Club

Olive Oil Dark Chocolate Mousse

We’ve long known that olive oil and chocolate have a natural affinity for each other. This ethereal chocolate mousse proves it. The orange zest is optional and can be replaced by a few drops of Grand Marnier or other orange-flavored liqueur.

Ingredients

  • 10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
  • 8 large pasteurized eggs, separated, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon instant coffee granules dissolved
  • in 2 tablespoons boiling water
  • Grated zest of 1 small orange (optional)
  • 1/4 teaspoon kosher salt

Directions

Step 1

Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

Step 2

Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

Step 3

Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

Step 4

Divide the mousse into six 6-ounce ramekins or wine glasses and cover with plastic wrap. Refrigerate overnight.

Serves 6 — Recipe adapted from Joy of Kosher with Jamie Geller, March 2014

Cranberry And Pistachio Biscotti

Wrap these cookies in cellophane for an attractive hostess gift.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts

Directions

Step 1

Preheat the oven to 300°F.

Step 2

In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine the flour, salt, and baking powder; gradually stir into the egg mixture. Mix in the cranberries and nuts by hand.

Step 3

Divide the dough in half. Form two logs (each 12 x 2 inches) on a cookie sheet that has been lined with parchment paper. The dough may be sticky; wet your hands with cool water to handle the dough more easily.

Step 4

Bake for 35 minutes in the preheated oven, or until the logs are lightly browned. Remove them from the oven, and set aside to cool for 10 minutes. Reduce the oven heat to 275°F.

Step 5

Cut the logs on a diagonal into 3/4-inch-thick slices. Lay the cookies on their sides on a parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Makes 36 cookiesRecipe adapted from allrecipes.com

Chocolate Budino With Olive Oil And Sea Salt

The word budino means custard or pudding in Italian. Rich and creamy, this already ethereal dessert is made even better when topped with olive oil and a flaky, crunchy sea salt such as Maldon.

Serves 8Recipe adapted from Jon & Vinny’s, Los Angeles, California

Ingredients

  • 10 ounces bittersweet chocolate, chopped (1 3/4 cups)
  • 4 tablespoons unsalted butter
  • 1/4 cup cornstarch
  • 2/3 cup cocoa powder
  • 1 cup plus 2 tablespoons sugar, divided use
  • 2 large eggs
  • 4 large egg yolks
  • 4 1/2 cups milk, separated
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • Extra virgin olive oil, for drizzling
  • Flaky sea salt, for serving

Directions

Step 1

In a double boiler or small heatproof bowl set over a pot of simmering water, combine the chocolate and butter and cook, stirring frequently, until almost completely melted. Turn off the stove but leave the mixture over the warm water while you prepare the rest of the budino.

Step 2

In a large bowl, whisk the cornstarch, cocoa powder, and half of the sugar. Add the eggs and yolks, whisking thoroughly to combine. Continue whisking while drizzling in 1/2 cup of milk, then set the bowl and whisk aside.

Step 3

In a medium pot, combine the remaining 4 cups of milk, all of the salt, and the remaining half of the sugar; bring to a boil over medium-high heat. Once boiling, quickly whisk one-third of the hot milk mixture into the egg mixture. Then, return all of the egg mixture to the pot. Raise the heat to medium-high and cook, whisking constantly, until the budino has thickened and the whisk leaves traces along the surface, 3 to 4 minutes.

Step 4

Remove the pan from the heat; whisk in the melted chocolate mixture and the vanilla. Strain through a fine-mesh strainer into a large container and or transfer to a serving dish (or dishes). Cover with plastic wrap pressed directly on the surface of the budino. (This prevents it from forming a “skin.”) Refrigerate until completely chilled. Serve drizzled with olive oil and a sprinkling of flaky sea salt.

Annie’s Flourless Chocolate Hazelnut Cake

Annie Paterson, the multitalented proprietress of Nullamunjie Olive Oil in Australia, generously shared one of her signature recipes when we got together. The hazelnuts provide another punch of healthy fats. Serve slices with fresh berries and, for a touch of indulgence, vanilla ice cream or a dollop of whipped cream.

Ingredients

  • 1/3 cup plus 3 tablespoons top-quality cocoa powder
  • 1/3 cup hot water
  • 1 cup bittersweet chocolate chips
  • 2/3 cup extra virgin olive oil
  • 1 1/4 cups packed light brown sugar
  • 1 cup finely ground hazelnut meal
  • 4 large eggs, separated

Directions

Step 1

Preheat your oven to 350°F. Line a 9-inch springform pan with a round of parchment paper on the bottom and a long strip around the inside walls. If making your own hazelnut meal, pulse 2/3 cup toasted whole nuts in a food processor to a mealy consistency, about 12 pulses—don’t go too far or you could end up with a paste. Measure out 1 cup (reserve any excess to sprinkle on cereal or yogurt).

Step 2

In a large mixing bowl, combine the cocoa powder and hot water, and whisk until smooth. Melt the chocolate chips in the top of a double boiler, stirring constantly. Add the melted chocolate to the cocoa-hot water mixture along with the olive oil, brown sugar, and hazelnut meal. Stir until thoroughly combined, and then whisk in the yolks, one at a time; set aside.

Step 3

Beat the egg whites until soft peaks form. Gently fold half the whites into the chocolate mixture with a rubber spatula. When well combined, fold in the remaining egg whites, and then scrape the mixture into the prepared pan.

Step 4

Bake for 60 minutes or until a toothpick or cake tester inserted into the center of the cake comes out mostly clean—some moist chocolate may remain as the cake should be fudgy, like a brownie. Let the cake cool completely in the pan, then remove it and carefully peel off the parchment.

Serves 8 — Recipe courtesy of the Fresh-Pressed Olive Oil Club