Olive Oil Chocolate Mousse

By Sara Jenkins
December 8, 2015
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Author Notes: I stole this recipe from my mother's cookbook, Virgin Territory. Using olive oil instead of butter might sound weird, but it adds a richness to this classic dessert that everyone always loves.

Taken directly from Virgin Territory by Nancy Harmon Jenkins (Houghton Mifflin Harcourt, 2015).
Sara Jenkins

Serves: 6 to 8

  • 6 ounces high quality bittersweet chocolate (chopped)
  • 2 tablespoons Armagnac or Cognac
  • 2 tablespoons very strong brewed coffee or espresso
  • 4 large eggs, separated
  • 1/2 cup olive oil
  • 2 tablespoons sugar
  • Pinch of sea salt
  1. Melt the chocolate, liquor, and coffee together in the top of a double boiler. Once melted, add the pinch of salt and remove from the heat. Stir the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.
  2. Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.

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