Olive Oil Chocolate Mousse

Ingredients

• 8 oz bittersweet chocolate

• ⅓ cup The Anointed Olive’s premium extra virgin olive oil

• 6 large pasteurized eggs, separated

• ½ cup sugar, divided

• ⅛ tsp salt

• 1 tsp vanilla extract

• 2 tbsp strong coffee or espresso

Directions

1. Melt the chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval until smooth.

2. Whisk the olive oil into the melted chocolate until smooth and glossy. Set aside to cool.

3. In a separate bowl, beat the egg whites until foamy. Gradually add ¼ cup of the sugar and continue beating until stiff peaks form.

4. In another bowl, whisk together the egg yolks, remaining ¼ cup sugar, salt, vanilla, and coffee or espresso.

5. Fold the yolk mixture into the cooled chocolate mixture. Gently fold in the whipped egg whites in batches, stopping when no white streaks remain.

6. Divide the mousse evenly among eight ramekins or dessert glasses. Cover tightly with plastic wrap and refrigerate for at least 4 hours. Uncover just before serving.

Makes 8 servings.

Recipe Note
Use pasteurized eggs because the eggs in this mousse are uncooked.