← All recipes

Chocolate Mousse 18

Chocolate Mousse 18 comes together with Bittersweet Chocolate, Sugar, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Ingredients

• 11 oz
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   In a double boiler, melt chocolate over low heat. Cool slightly.

2. 2

   Beat egg yolks with 1/2 cup sugar until light.

3. 3

   Whisk in olive oil, brandy and melted chocolate.

4. 4

   Using an electric mixer, whisk egg whites until soft peaks form.

5. 5

   Add remaining 1/4 cup sugar, whisking until stiff but not dry.

6. 6

   Fold whites into chocolate mixture so that no white streaks remain.

7. 7

   Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses.

8. 8

   Cover with plastic wrap and refrigerate for 24 hours before serving.