Olive Oil Chocolate Mousse
In this unique Spanish version of chocolate mousse, extra-virgin olive oil replaces the usual cream, resulting in a silky texture and a hint of the oil’s flavor. Use a mild-tasting oil to let the taste of the chocolate shine through.
- 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)
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.
Note: 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 Good for You, by Dana Jacobi (Weldon Owen, 2013).