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     Title: Chocolate & Olive Oil Mousse
Categories: Five, Chocolate, Booze
     Yield: 8 servings

    11 oz Bittersweet (60% cacao)
          - chocolate
     8 lg Eggs; separated
   3/4 c  Sugar
   1/2 c  Extra-virgin olive oil
     2 tb Kosher for Passover brandy

 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.

 Using an electric mixer, whisk egg whites until soft peaks form.
 Add remaining 1/4 cup sugar, whisking until stiff but not dry.

 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.

 Recipe by Joan Nathan

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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