Chocolate Mousse with Olive Oil
Yes, apparently you can switch the butter for olive oil and get a delicious chocolate mousse. This creamy chocolate mousse recipe will result in 2 mousse cups. Recipe Video below under directions.
Recipe:
6 oz. or 3/4 cup 53% or up to 70% chocolate chips I use this brand
2 1/2 tbsp olive oil
2 tsp coffee
1/4 cup granulated sugar + 1 tbsp granulated sugar
2 eggs, separated
Toppings: fresh raspberry or preserve, fresh berries, orange zest, coarse salt, etc. options are personal preference
Directions:
Create a double boiler, in a small pot fill it one quart of the way with water. Then place it on the stove top, once the water is simmering and it creates steam, lower the heat. Add a large heat proof bowl on top.
Add the chocolate chips in the bowl and allow them to melt. Note: don’t skip this step and add the chocolate in a sauce pan. It will burn the chocolate.
Once the chocolate is melted, add the olive oil and coffee and mix it well into a creamy texture. Set the bowl side.
In another two separate bowls, separate the egg yolks and egg white into each bowl. Note: make sure the egg yolks is in a heat proof bowl, you can add the egg whites into a stand mixer.
Add the bowl with the egg yolks to the double boiler that you make earlier. Add the sugar on top of the egg yolks and continue to mix it with a whisk.
The egg yolks with the sugar will create a liquid form. We are trying to melt the sugar and “cook” the eggs. Make sure the heat is on medium under the double boiler and you continue to mix the egg yolk.
Mix the egg yolks for 5 minutes or until you touch it and the egg yolk mixture is sticky. Pour it over the chocolate mixture while it’s warm. And mix both mixture together well.
For the egg whites in the bowl, add the 1 tbsp sugar and start whipping it to stiff peaks or until it becomes white and fluffy. Note: because the egg whites don’t have a lot of sugar it will be frothy than smooth, this is ok.
Add the whipped egg whites in 3 parts to the chocolate mixture and slowly fold it together until no white streak remain.
Add the mousse into individual cups or a bowl. Place in the fridge for at least 1 to 4 hours before serving.
Top with your favorite toppings.
