Dark Chocolate Mousse with Olive Oil

Holiday dessert are often baked pies, crisps, and cakes. Take a break from the cake with this amazingly luxurious dessert recipe--dark chocolate mousse made with olive oil and fruit liqueur.

I've selected a robustly fruity olive oil with a peppery finish to complement the depth and fruitiness of the dark chocolate. Lunigiana Extra Virgin Olive Oil is the perfect olive oil to make this dessert a hit, whether entertaining for the holidays or simply enjoying a lovely, homemamde dessert at home.

Adapted from The New York Times
 

Ingredients

• 10 ounces dark chocolate

• 6 large eggs, separated

• 3/4 cup sugar, divided

• 1/2 cup Lunigiana Extra Virgin Olive Oil

• 1 tablespoon fruit liqueur, such as orange or cherry

Directions

1. Melt chocolate over low heat in a double boiler, stirring constantly. Cool slightly. In a large bowl, beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, liqueur, and melted chocolate. Set aside.
2. In a large bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and whisk until stiff.
3. Fold whites into chocolate mixture, stirring gently until no streaks are left. Spoon into 4 to 6 serving bowls. Cover with plastic wrap and chill 12 to 24 hours before serving.