olive oil chocolate mousse
Posted by Jen Angotti on Sep 5, 2017 in dc, entertaining, Food and Drink | 0 comments
Yesterday, we had friends over for ribs, corn on the cob and green beans from the farmer’s market. It was the perfect meal to end Labor Day weekend! I saw this recipe on Food 52 and thought it’d be fun to give it a whirl. I subbed a few ingredients from the original recipe. It was delicious, easy and reminded me of a pot de créme.
Serves 6 to 8
- 6 ounces bittersweet chocolate (chopped) (I used Lindt Dark Chocolate Sea Salt & a Bittersweet Bar)
- 2 tablespoons bourbon
- 2 tablespoons very strong brewed coffee or espresso
- 4 large eggs, separated
- 1/2 cup olive oil
- 2 tablespoons sugar
- Pinch of sea salt
- Melt the chocolate, liquor, and coffee together in the microwave for 35 seconds. Stir well once it’s melted. Add the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.
- Start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 to 8 individual ramekins or one large bowl, whatever you plan to serve it in.
- Sprinkle with flaky sea salt. Chill 3 hours then serve.
