CHOCOLATE AND OLIVE OIL MOUSSE
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."
Provided by Joan Nathan
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
- Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- 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.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 32 grams, TransFat 0 grams
OLIVE OIL DARK CHOCOLATE MOUSSE
Provided by Jamie Geller
Categories Chocolate Dessert Passover Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 7
Steps:
- 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
- 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
- 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
- 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.
CHOCOLATE MOUSSE WITH OLIVE OIL
Provided by Food Network
Number Of Ingredients 6
Steps:
- Melt the chocolate in a small saucepan over very low heat or in the microwave. Set aside until cooled down. In a bowl beat the egg yolks and the sugar until smooth. Add Cointreau and coffee to the mixture and stir in the melted chocolate. Whisk until well mixed. Add the extra virgin olive oil to the bowl and mix well with the other ingredients, until perfectly blended. In a separate bowl beat the whites until foamy, almost stiff. Add the chocolate mixture to the beaten whites, gently folding until thoroughly mixed. Spoon the mixture into a round 10-inch diameter mold and refrigerate. Serve chilled.;
CHOCOLATE & OLIVE OIL MOUSSE
This delicious, easy, and pareve mousse recipe was printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. It can also be baked as a cake (at 350F for about 50 minutes). Mousse must be chilled for 24 hours.
Provided by blucoat
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
- Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
- 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.
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- Combine the chocolate and olive oil in a heat-safe bowl. Melt the chocolate and oil mixture over a double boiler or in the microwave, add the sea salt, mix well until completely combined, and then allow it to cool slightly.
- To Garnish drizzle the remaining pomegranate molasses over the top of the mousse cups, top with maraschino cherries and dust lightly with the confectioners sugar.
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5/5 (1)Total Time 40 minsCategory ChocolateCalories 354 per serving
- Melt the chocolate in a bowl that fits snuggly into a small pot of boiling water (not touching the water) and stir occasionally until melted and smooth or melt in 10-15 second increments in the microwave, stirring after each. When melted, leave to cool for 10 minutes. Stir in the oil and set aside.
- Whisk the egg whites and a pinch of sea salt by hand or with a mixer in a grease-free mixing bowl, until you have firm peaks. Set aside.
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CHOCOLATE MOUSSE WITH OLIVE OIL AND FLAKY SALT - CHOWHOUND
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- Place the cream in a small, heavy saucepan and heat it over medium heat until it is hot but not boiling and begins to bubble around the edge.
- Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
OLIVE OIL DARK CHOCOLATE MOUSSE - PARENTS
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- 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.
CHOCOLATE MOUSSES WITH OLIVE OIL AND FLAKY SALT RECIPE ...
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- Pour the cream over the chocolate all at once. Let the cream sit for a few minutes to melt the chocolate. Using a rubber spatula, slowly stir in a circular motion starting in the center of the bowl and working your way out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted and thoroughly blended with the cream. Cool at room temperature for at least 4 hours. The mixture will firm as it sits.
- Use a melon baller to scoop balls of the mousse into small wide tumblers, or minimalist small glass bowls. Pour 2 to 3 teaspoons of the oil around but not on each serving of mousse and sprinkle judiciously with the salt.
OLIVE OIL CHOCOLATE MOUSSE FROM MASTERCHEF AUSTRALIA
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- Light Hazelnut Mocha Chocolate Mousse (Kitchen Sanctuary) Here is another familiar face! I have added several of Nicky’s recipes to my roundups in the past.
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