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

The Fillo Factory’s Organic Mini Fillo Shells (available in small and large) provide the perfect pastry for a quick and easy summer dessert. Simply fill each fillo cup with berries, top off with whip cream, and in seconds, you’ll have tasty treats the whole party can enjoy. For appealing appetizers, try filling with sweet peach salsa.

Just fill these shells with your favorite fresh fruit, you could even use sweet cherries, peaches, or chopped bananas to mix in with your summer berries. Top your treats with chocolate slivers, or colored sugar sprinkles and the kids won’t even know they’re eating a healthy dessert!

Post from: Blisstree

Fast And Easy Summer Dessert~Fruit Fillos