Olive Oil Chocolate Mousse
Sara Jenkins
Test Kitchen-Approved
Photo by Alpha Smoot
- Serves
- 6 to 8
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).
Ingredients
- 6 ounce high quality bittersweet chocolate (chopped)
- 2 tablespoon Armagnac or Cognac
- 2 tablespoon very strong brewed coffee or espresso
- 4 large eggs, separated
- 1/2 cup olive oil
- 2 tablespoon sugar
- Pinch of sea salt
Featured Video
Olive Oil Chocolate Mousse
Directions
- Step 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.
- Step 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.