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Olive Oil Dark Chocolate Mousse

By Jamie Geller

4.7

(8)

A cup of olive oil dark chocolate mousse.

Kosher Status: Pareve

I first learned about using fruity, high-quality olive oil in desserts—specifically in chocolate mousse—from executive chef Laura Frankel of Wolfgang Puck Kosher Catering. Just love the flavor and smooth, creamy texture it imparts. Note that this mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.

Cooks' Note

<p><strong>DRESS IT UP:</strong></p> <p><strong<Olive Oil Dark Chocolate Mousse Shots</strong></p> <p><em>Serve the mousse with various toppings in individual shot glasses on a vintage

silver tray.</em><br/> Try whipped cream, orange zest curls, coarse flake sea salt, fresh berries, or crushed

nuts. For something really special, try my favorite, Salted Nut Powder. By hand or in a mini food processor or coffee grinder, combine 3 tablespoons shelled

pistachios and 1 teaspoon coarse sea salt. Pulse until ground and slightly powdery but

still with some rough chunks. Sprinkle on top of mousse before serving.

<p><strong>PREP AHEAD:</strong></p> <p>The mousse can be made in advance and will last, tightly sealed, in the fridge for 1

week, or in the freezer for up to a month.</p>

<p><strong>PAIR IT:</strong> Elvi Winery EL 26 Dulce</p>

<p>The richness of this mousse deserves a rich, sweet red dessert wine.</p>

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