Olive Oil Dark Chocolate Mousse Recipes

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.

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.;

Steps:

• Mousse:
• Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
• Using an electric mixer on medium-high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
• Using electric mixer with clean beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don't want to lose volume).
• Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
• Do Ahead
• Mousse can be made 4 days ahead. Cover and keep chilled. Topping and assembly Whip cream and sugar in a medium bowl until medium peaks form.