Chocolate Mousse with Olive Oil from Chef Stelios Parliaros

Preparation time: 20 minutes 6 servings

• 9.5 ounces couverture chocolate
• ¾ cup Gaea DOP Kalamata Extra Virgin Olive Oil
• 7 eggs, separated
• 1 cup sugar
• 2 tbsp brandy
• Zest of 1 orange or lemon.

To Make It:

1. Melt the chocolate in a bain marie, remove from heat and add olive oil in a slow steady stream stirring constantly with a wire whisk.
2. Add brandy.
3. Beat egg yolks with ½ cup sugar until light and airy. Add to chocolate mixture with a plastic spoon.
4. Beat egg whites with remaining sugar in mixer at low speed until stiff peaks form.
5. Fold into chocolate mixture along with the orange or lemon zest.
6. Divide mousse evenly among 6 bowls and put in refrigerator to chill.

This would make a great dessert for a garden luncheon, summer brunch, or dinner on the patio. You can make it ahead and have it ready to pull out after your meal.

I got to sample Gaea’s DOP Kalamata Extra Virgin Olive Oil, it has a smooth flavor. I’ve enjoyed it in several dishes so far. What I really like about Gaea’s Olive Oils is that they are carbon neutral, and the olives are hand picked and cold pressed. Those are two of the criterea I look for when I’m purchasing olive oil.

Post from: Blisstree

Chocolate Mousse with Olive Oil