Chocolate Mousse by Laura Frankel

This recipe is all about chocolate! Rich bittersweet chocolate and heart healthy EVOO that warms up at body temperature and swirls the luscious chocolate throughout your palate. I gild the lily with a scraped fragrant vanilla bean and chocolate's BFF, coffee!
The recipe is clean. There are no faux or ersatz ingredients and you can feel good about eating the mousse or serving it to those you love.
This mousse is versatile. You can use a good quality Passover chocolate and Passover powdered sugar and serve the mousse for a delicious and healthy Passover dessert. I like to make the mousse into parfaits or Vacheron (piped into meringues and frozen) for a fun twist.


7 ounces bittersweet chocolate (must be at least 70% cacao content or the mousse will not set-up-I use Callebaut and during Passover I use Schmerling's)
½ cup evoo (best quality, please)
4 large eggs separated
2/3 cup powdered sugar, sifted
1/3 cup brewed coffee
1 vanilla bean, scraped
Sea salt (garnish) I use Pink Himalayan sea salt for a gorgeous sexy crunch!


Melt the chocolate and cool to room temperature. Add the olive oil and set aside.
Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.
Beat the whites to stiff peaks; fold the whites into the chocolate.
Spoon the mousse into individual serving bowls or cups (we use Moroccan tea glasses or shot glasses) and divide the mousse into them. Cover and refrigerate until the mousse is set, about 2 hours. Or to serve the mousse as a semi-freddo (semi frozen dessert), see below
Line a cake pan or mold with plastic wrap. Sprinkle the bottom with sea salt. Pour the mousse into the mold and chill 8 hours or freeze for 3 hours. Invert onto a plate and peel off the plastic. Garnish with fresh fruit.


Use with Laura's recipe for Pistachio Dacquoise.

Recipe: Kosher, parve, passover, pesach, dessert