"Tia Bebe", sent me the recipe for this chocolate mousse raving how silky and smooth it was. Finally, I thought Valentine's would be a perfect occasion. And boy was she right. It is heavenly! The brandy in the recipe can be substituted for any liqueur or flavoring such as amaretto, Bailey's, orange blossom water, you name it.
Time: 30 minutes plus 24 hours’ refrigeration
11 ounces bittersweet (60 percent cacao) chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
2 tablespoons brandy.
1. 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.
2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
3. 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.
Yield: 8 to 10 servings.
1 comment:
looks yummyy I want some!
I'm glad you liked it
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