Olive Oil Dark Chocolate Mousse

Preparation 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly. 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth. 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined. 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight. <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> Buy the full book from HarperCollins or from Amazon. Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.

Preparation 1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly. 2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth. 3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined. 4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight. <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> Buy the full book from HarperCollins or from Amazon. Recipe from Joy of Kosher: Fast, Fresh Family Recipes, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.