Olive Oil Dark Chocolate Mousse
- Makes: 6 servings
- Prep: 20 mins
- Microwave: 90 seconds
- Chill: overnight
high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
large eggs, separated, at room temperature
extra-virgin olive oil
instant coffee granules dissolved in 2 tbsp boiling water
Grated zest of 1 small orange (optional)
- Place chocolate in a microwave-safe bowl and melt in microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
- Place egg yolks and 1/2 cup of the sugar in a medium bowl and whisk until pale yellow. Whisk in olive oil, coffee, salt and, if desired, orange zest until combined. Add melted chocolate and whisk until smooth.
- Beat egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to chocolate mixture. Stir firmly until completely incorporated. Pour chocolate mixture into bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
- Divide mousse into 6 dishes and cover with plastic wrap. Refrigerate overnight.