- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Dark Chocolate Mousse with Olive Oil
Posted by Olivia on Mon, November 08, 2010
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
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
- 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.
- In a large bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and whisk until stiff.
- 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.
Makes 4 to 6 servings.