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Chocolate & Olive Oil Mousse

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Ingredients

Adjust Servings:
11 ounces bittersweet chocolate (60 percent cacao)
8 large eggs, separated
3/4 cup sugar
1/2 cup extra virgin olive oil
2 tablespoons kosher for passover brandy or 2 tablespoons coffee

Nutritional information

218.9
Calories
131 g
Calories From Fat
14.6 g
Total Fat
2.7 g
Saturated Fat
148.8 mg
Cholesterol
57.2 mg
Sodium
15.3 g
Carbs
0 g
Dietary Fiber
15.1 g
Sugars
5 g
Protein
99g
Serving Size

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Chocolate & Olive Oil Mousse

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    Cuisine:

    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.

    • 45 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    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


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    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.

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    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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