Decadent Chocolate Olive Oil Mousse
Indulge in the rich and velvety experience of our Decadent Chocolate Olive Oil Mousse. This delightful dessert combines the deep, luscious flavors of premium bittersweet chocolate with the subtle fruity notes of extra virgin olive oil. Adapted from a cherished recipe originally featured in the New York Times, and inspired by traditional Sefardi baking, this mousse is not only incredibly easy to make, but it is also pareve, making it suitable for any occasion. Chill it overnight for optimal texture and flavor, or transform it into a delightful cake baked to perfection. Perfect for dinner parties or family gatherings, this dessert promises to impress your guests and leave them longing for more.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
bittersweet chocolate
11 ounces (60% cacao, chopped)
large eggs
8 (separated)
sugar
3/4 cup (divided (1/2 cup for yolks, 1/4 cup for whites))
extra virgin olive oil
1/2 cup (measured)
kosher for passover brandy or coffee
2 tablespoons (for flavoring)
Instructions
1
Begin by preparing a double boiler: fill a pot with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
2
Add the bittersweet chocolate to the bowl and melt over low heat, stirring occasionally until completely smooth. Once melted, remove from heat and let cool slightly.
3
In a large mixing bowl, whisk the egg yolks with 1/2 cup of sugar until the mixture becomes pale and fluffy. Gradually incorporate the extra virgin olive oil, followed by the cooled melted chocolate and brandy (or coffee), mixing until well combined.
4
In a separate clean bowl, use an electric mixer to beat the egg whites. Start on low speed and gradually increase until soft peaks form. Add the remaining 1/4 cup of sugar, continuing to whisk until stiff peaks are achieved but be careful not to overwhip.
5
Gently fold the beaten egg whites into the chocolate mixture, taking care to incorporate them without deflating the airiness. Continue folding until no white streaks remain.
6
Transfer the mousse to an 8- or 10-cup serving bowl, or evenly distribute it into individual dessert cups or glasses. Cover with plastic wrap and refrigerate for a full 24 hours to allow the flavors to meld and the mousse to set perfectly.
7
Serve chilled and enjoy the luxurious texture and flavor of your homemade Decadent Chocolate Olive Oil Mousse.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Olive Oil Mousse?
It is a rich and velvety dessert that combines premium bittersweet chocolate with the subtle fruity notes of extra virgin olive oil.
Is this chocolate mousse recipe pareve?
Yes, this recipe is pareve, making it suitable for various dietary requirements and occasions.
How many ingredients are needed for this recipe?
This recipe requires 5 main ingredients: bittersweet chocolate, large eggs, sugar, extra virgin olive oil, and brandy or coffee.
What type of chocolate should I use?
The recipe recommends using 11 ounces of bittersweet chocolate, specifically 60% cacao, for the best flavor.
How do I melt the chocolate for the mousse?
Melt the chocolate using a double boiler by placing a heatproof bowl over a pot of gently simmering water, stirring until smooth.
Can I use coffee instead of brandy?
Yes, you can use 2 tablespoons of either brandy or coffee to flavor the mousse.
How many eggs are required?
You will need 8 large eggs, which must be separated into yolks and whites.
What is the total amount of sugar used?
The recipe calls for 3/4 cup of sugar in total.
How is the sugar divided during preparation?
Use 1/2 cup of sugar for whisking with the egg yolks and the remaining 1/4 cup for beating with the egg whites.
What role does the extra virgin olive oil play?
It provides a luxurious texture and adds subtle fruity notes to the chocolate flavor profile.
How long should the mousse be refrigerated?
For the best texture and flavor meld, the mousse should be refrigerated for a full 24 hours.
Can I bake this mousse instead of serving it chilled?
Yes, the recipe description notes that this mousse can also be transformed into a delightful baked cake.
What is the inspiration behind this recipe?
This recipe is adapted from the New York Times and inspired by traditional Sefardi baking.
Is this an easy recipe to follow?
Yes, it is described as an incredibly easy recipe that is perfect for dinner parties or family gatherings.
What consistency should the egg yolks reach?
Whisk the egg yolks with sugar until the mixture becomes pale and fluffy.
How should the egg whites be beaten?
Beat the egg whites with an electric mixer starting on low speed and gradually increasing until stiff peaks are achieved.
What should I be careful of when beating egg whites?
Be careful not to overwhip the egg whites once they reach stiff peaks.
How do I combine the chocolate and egg whites?
Gently fold the beaten egg whites into the chocolate mixture to maintain airiness without deflating the mousse.
How many servings does the mousse fit into?
You can transfer the mousse into an 8- or 10-cup serving bowl or distribute it into individual dessert cups.
Can this recipe be used for Passover?
The recipe suggests using kosher for passover brandy, making it suitable for the holiday.
What is the texture of the finished mousse?
The finished mousse has a decadent, rich, and velvety texture.
Should the melted chocolate be hot when adding it to the yolks?
The chocolate should be melted and then allowed to cool slightly before being incorporated into the yolk mixture.
Do I need an electric mixer for this recipe?
An electric mixer is recommended for beating the egg whites to the correct stiff peak consistency.
What kind of olive oil is best?
Extra virgin olive oil is specified to ensure a high-quality fruity flavor.
Is this recipe suitable for make-ahead preparation?
Yes, because it requires 24 hours of refrigeration, it is an ideal make-ahead dessert.
How do I know when the folding is complete?
Continue folding until no white streaks of egg white remain in the chocolate mixture.
Should I cover the mousse while it's in the fridge?
Yes, cover the serving bowl or individual cups with plastic wrap before refrigerating.
What is the serving temperature?
The mousse should be served chilled.
How much olive oil is required?
The recipe uses 1/2 cup of extra virgin olive oil.
What is the first step in making this mousse?
The first step is preparing a double boiler by simmering water and placing a heatproof bowl over the pot.