Best Chocolate Olive Oil Mousse Recipes

OLIVE OIL DARK CHOCOLATE MOUSSE

Steps:

• 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
• 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
• 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
• 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.

CHOCOLATE AND OLIVE OIL MOUSSE

Steps:

• 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.
• Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
• 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.

CHOCOLATE MOUSSE WITH OLIVE OIL

Steps:

• Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.;

CHOCOLATE & OLIVE OIL MOUSSE

Steps:

• 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.
• Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
• 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.

CHOCOLATE MOUSSE WITH OLIVE OIL AND SEA SALT

Steps:

• Whisk the milk and eggs together, beating for at least a minute. Put in a small, heavy saucepan over low heat. Put a thermometer into the milk mixture and carefully heat, stirring frequently, until the mixture reaches 160°F. Take off the heat. In another small, heavy saucepan, put the chocolate over low heat. (Break up the chocolate into shards, if not using small baking pieces.) Heat slowly, stirring frequently, until the chocolate is completely melted. Take off the heat and stir in the coffee, if using, and the olive oil. Add the milk and egg mixture to a blender or food processor, along with the maple syrup, vanilla, and a pinch of fine salt. Blend to combine blend the combine eggs, milk, olive oil, maple syrup, vanilla, and salt. With the food processor or blender running, slowly pour in the chocolate and coffee mixture and blend until well combined. The final mix will be frothy and smooth. Fill four 6-ounce dishes or eight to ten smaller ramekins and put in the refrigerator to chill. Depending on the size and depth of the dish this mousse will take from a half hour to three hours to set. Serve with whipped cream and just a pinch of rough salt.

OLIVE OIL DARK CHOCOLATE MOUSSE

Steps:

• Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after
• each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
• Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow.
• Whisk in the olive oil, coffee, zest, if using, and salt until combined.
• Add the melted chocolate and whisk until smooth.
• Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks
• form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form.
• Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly
• until completely incorporated. Pour the chocolate mixture into the bowl of egg whites.
• Gently fold with a large spoon or rubber spatula until completely combined.
• Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate
• overnight.
• DRESS IT UP:
• Serve the mousse with various toppings in individual shot glasses on a vintage
• silver tray.
• Try whipped cream, orange zest curls, coarse flake sea salt, fresh berries, or crushed
• nuts. For something really special, try my favorite, Salted Nut Powder.
• By hand or in a mini food processor or coffee grinder, combine 3 tablespoons shelled
• pistachios and 1 teaspoon coarse sea salt. Pulse until ground and slightly powdery but
• still with some rough chunks. Sprinkle on top of mousse before serving.
• PREP AHEAD:
• The mousse can be made in advance and will last, tightly sealed, in the fridge for 1
• week, or in the freezer for up to a month.
• PAIR IT: Elvi Winery EL 26 Dulce
• The richness of this mousse deserves a rich, sweet red dessert wine.
• Buy the full book from HarperCollins or from Amazon.
• Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.