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Chocolate and Olive Oil Mousse (Sephardic)

A home-style Chocolate and Olive Oil Mousse (Sephardic) made with Bittersweet Chocolate, Eggs Separated, Sugar, Extra Virgin Olive Oil, and Kosher For Passover Brandy. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 11 oz
• 8
• 3/4 cup
• 1/2 cup
• 2 tbsp

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.