so here’s my version… other than the dairy-free benefit of this dessert, i also love the use of heart-healthy oil. and because i am not in the mood to take a chance with raw eggs, i decided to give the pasteurized shell eggs a try.
the result was just what i hoped… delicious, rich and utterly chocolate-y.
Olive Oil Chocolate Mousse
Yield 8 to 10 servings
- 11 ounces bittersweet chocolate (i used 60% cacao ghiradelli)
- 8 large pasteurized eggs, separated
- 1/4 teaspoon cream of tartar
- 3/4 cups sugar, divided
- 1/2 cup extra-virgin olive oil
- 2 tablespoons coffee or water
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Melt chocolate in a double boiler over low heat or in 30 second increments in the microwave; cool slightly.
- Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff but not dry. (this may take a while because of the pasteurized eggs... you'll get there.)
- Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, coffee, vanilla, salt, and melted chocolate. Fold whites into chocolate mixture.
- Spoon into a serving bowl, or divide among 8-10 dessert cups or ramekins. Cover and chill for at least 6 hours.