Chocolate & Olive Oil Mousse

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.