This recipe is a family favourite, and can be made year round. When people try it they won’t even know its for passover!
10.5 oz. bittersweet chocolate, coarsely chopped
8 large eggs, room temperature, separated
¾ cup granulated sugar, divided
½ cup extra-virgin olive oil
2 tbsp. kosher for passover brandy or Sabra liqueur
1/3 cup brewed espresso, room temperature
In a double boiler, melt chocolate over low heat, then cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with ½ cup sugar until light, about 3 minutes.
Whisk in olive oil, brandy, espresso and melted chocolate.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add remaining ¼ cup sugar, whisking until stiff but not dry.
Fold whites into chocolate mixture in stages until no white streaks remain.
Spoon in a tub/container covered with a lid or plastic wrap and refrigerate for 24 hours before serving. Makes about 8-10 one cup servings.
I have been making this olive oil chocolate mousse for passover for many years. Aside from being a delicious tasting dessert, there are no traditional passover ingredients in this dish. It is dairy free and gluten free. It keeps in the refrigerator for several days….if it lasts that long. Feel free to pipe or spoon some nondairy whipping cream on top of each dish.
A couple of years ago I left The Domestic Goddess in charge of putting the brandy in the mousse. She accidentally used a 2 tbsp measuring spoon thinking that it was 1 tbsp. This led to a strong, but still delicious chocolate mousse.
Science Fact of the Week:
Eggs are high in protein and many nutrients! Some choose not to prepare dishes made with raw eggs because of the risk of salmonellosis, but the risk is quite low.