Chocolate Olive Oil Mousse Recipes
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 Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours.
Provided by blucoat
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
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.
OLIVE OIL DARK CHOCOLATE MOUSSE
Provided by Jamie Geller
Categories Chocolate Dessert Passover Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 7
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
Olive oil makes this bittersweet chocolate mousse kosher for a meat meal. Joan Nathan brought the recipe to The Times in 2007. "This is a contemporary dessert from Tangiers, a city with a blend of cultures," the cookbook author Ana Benarroch de Bensadón said. "Originally this recipe included butter and cream, but we replaced it with olive oil, making it 'parve' or neutral."
Provided by Joan Nathan
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 32 grams, TransFat 0 grams
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