Mousse au Chocolat et a lHuile dOlive

1. 1

   Melt the chocolate over low heat in the top of a double boiler.

2. 2

   Cool slightly.

3. 3

   Beat the egg yolks in an electric mixer with 1/2 cup of the sugar until light.

4. 4

   Whisk in the olive oil, brandy, and melted chocolate.

5. 5

   Beat the egg whites in the clean bowl of an electric mixer until soft peaks form.

6. 6

   Then beat in the remaining 1/4 cup sugar, continuing until stiff peaks form.

7. 7

   Fold the whipped egg whites into the chocolate mixture, gently continuing to fold until no streaks of white remain.

8. 8

   Cover and refrigerate for 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.