Ingredients
-
11
-
8
-
3/4
-
1/2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Chocolate & Olive Oil Mousse, This delicious, easy, and pareve mousse recipe was printed in the New York Times (March 2007) and adapted from Dulce lo Vivas: La Reposteria Sefardi, ( Live Sweet: the Sefardi Bakery ) by Ana Bensadn It can also be baked as a cake (at 350F for about 50 minutes) Mousse must be chilled for 24 hours , I wouldn’t have believed it! I was scared it would taste overwhelmingly like olive oil, but NO Miraculously, it is a subtle undertaste, but way overwhelmed by the rich chocolatiness of this mousse A fabulous way to avoid all that cottonseed oil at Passover and unhealthy margarine desserts year-round!!! ADDED April 2010: This is still an incredible family favourite, for Pesach and year-round We even had it in a pie shell with whipped cream on top once Also works okay to halve it if you don’t need as much
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Double Boiler, Melt Chocolate Over Low Heat. Cool Slightly. Beat Egg Yolks With 1/2 Cup Sugar Until Light. Whisk in Olive Oil, Brandy and Melted Chocolate. |
|
2
Done
|
Using an Electric Mixer, Whisk Egg Whites Until Soft Peaks Form. Add Remaining 1/4 Cup Sugar, Whisking Until Stiff but not Dry. |
|
3
Done
|
Fold Whites Into Chocolate Mixture So That No White Streaks Remain. Spoon Into an 8- or 10-Cup Serving Bowl or Divide Among 8 or 10 Dessert Cups or Glasses. Cover With Plastic Wrap and Refrigerate For 24 Hours Before Serving. |
