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.
- 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
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.
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.
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.
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