Olive Oil Dark Chocolate Mousse
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
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
2
Let cool slightly
3
Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow
4
Whisk in the olive oil, coffee, zest, if using, and salt until combined
5
Add the melted chocolate and whisk until smooth
6
Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form
7
Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form
8
Add a generous spoonful of the egg white mixture to the chocolate mixture
9
Stir firmly until completely incorporated
10
Pour the chocolate mixture into the bowl of egg whites
11
Gently fold with a large spoon or rubber spatula until completely combined
12
Divide the mousse into six 6-ounce ramekins and cover with plastic wrap
13
Refrigerate overnight
14
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
15
Let cool slightly
16
Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow
17
Whisk in the olive oil, coffee, zest, if using, and salt until combined
18
Add the melted chocolate and whisk until smooth
19
Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form
20
Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form
21
Add a generous spoonful of the egg white mixture to the chocolate mixture
22
Stir firmly until completely incorporated
23
Pour the chocolate mixture into the bowl of egg whites
24
Gently fold with a large spoon or rubber spatula until completely combined
25
Divide the mousse into six 6-ounce ramekins and cover with plastic wrap
26
Refrigerate overnight