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