Family Eats

Chocolate Mousse with Olive Oil

ChocMousse500

A delightful dinner with Chef Teresa Barrenechea discussing her then recently released cookbook, The Basque Table, netted me her secret ingredient for a delicious chocolate mousse. (The secret ingredient is olive oil!) It is amazing how creamy and delicious this recipe is. Oh, and it is easy to make as well.

  • 6 ounces dark chocolate, chopped
  • 3 eggs, separated
  • 2/3 cup confectioners’ sugar
  • 2 tbsp Cointreau
  • 1 double espresso coffee, or 1 tbsp instant coffee
  • 3/4 cup extra virgin olive oil
  • 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 whiles until foamy, almost stiff. Add the choclate mixture into a round 10-inch diameter mold and refrigerate.

Serve Chilled.

Serves: 10

chocolate-mousse400

chocolate-mousse400Save

Save

Save

Leave a Comment

Your email address will not be published. Required fields are marked *

Search

Four Pillars

About Laura

I love to collaborate. Please reach out to me regarding brand partnerships, media trips, sponsored posts, or any additional ways collaborative projects you’d like to discuss.

Follow Family Eats

Favorite Posts

Frisée and Apple Salad with Dried Cherries & Walnuts

Ripped from the pages of Bon Appetit‘s Sept 2008 issue, …

Read More →
Scroll to Top