Chocolate and Olive Oil Mousse

By Joan Nathan

Chocolate and Olive Oil Mousse
Francesco Tonelli for The New York Times
Total Time
30 minutes plus 24 hours’ refrigeration
Rating
4(199)
Comments
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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.”

Featured in: For a Sweeter Passover, Old and New Sephardic Delights

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Ingredients

Yield:8 to 10 servings
  • 11ounces bittersweet (60 percent cacao) chocolate
  • 8large eggs, separated
  • ¾cup sugar
  • ½cup extra-virgin olive oil
  • 2tablespoons kosher for Passover brandy
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

367 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 6 grams protein; 61 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with ½ cup sugar until light. Whisk in olive oil, brandy and melted chocolate.

  2. Step 2

    Using an electric mixer, whisk egg whites until soft peaks form. Add remaining ¼ cup sugar, whisking until stiff but not dry.

  3. Step 3

    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.

Ratings

4 out of 5
199 user ratings
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Comments

Miriam

I’ve made this many times and it’s always a big hit. I find it more efficient to start with separating the eggs and beating the yolks with the sugar before following the rest of the recipe

Caroline

Delicious and easy recipe which is perfect for gluten/dairy free situations (although tasty enough for any occasion). I used strongly flavored extra virgin olive oil so there was an olive oil flavor detectable, but I liked the way it depended the chocolate flavor. Could use a lighter olive oil if the olive taste is less appealing. No need to refrigerate overnight-- a few hours is enough.

Abenjamin8

Great recipe. It thickened up from a ganache type consistency to a beautiful rich mousse. I used grand mariner instead of brandy

Karen

I read the comments, followed the directions, and I’m one of those for whom the chocolate egg yolk mixture was so thick that the egg whites didn’t fold in nicely. They’re incorporated but they lost volume and there are small lumps of chocolate throughout.

Tonya

It's odd to me that I'm serving a dessert that contains raw eggs. Does new information exist about the safety of this? Or do I just need to chill out along with the mousse?

Laurie Zucker-Conde

This is a great Passover solution for a guest with a nut and coconut allergy!

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