by Chef Laura Frankel, LaurasKosherKitchen
This versatile recipe is dense, rich and luscious! The extra virgin olive oil melts at body temperature taking the chocolate on whirlwind tour of your mouth and spreading the delicious vanilla–chocolate essence all over your palate! Be sure to use the best quality extra virgin olive oil you can find. I use a buttery mild oil from France.
The mousse can be used as a filling for macarons. Shmear some of the mousse on one of the macarons and sandwich together with another. Place the filled sandwich cookies in the refrigerator for several hours to set–up the filling. Sprinkle a small amount of sea salt on top of the macaron before filling for a burst of flavor and a sophisticated garnish.
7 ounces bittersweet chocolate (must be at least 70%.)*
1/2 cup Extra Virgin Olive Oil
4 eggs separated
2/3 cup powdered sugar**
1/3 cup brewed coffee
1 vanilla bean, scraped
Sea salt (garnish)
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 a stiff peak, fold the whites into the chocolate.
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.
Yield: serves 8
*During Passover I use Schmerlings 72% bittersweet chocolate and during the rest of the year, I use Callebaut 70%
**Homemade Passover Powdered Sugar:
1 tablespoon potato starch
1 cup granulated sugar
In a food processor, combine potato starch and sugar. Process until mixture is very powdery and resembles confectioners' sugar, about 2 minutes. Allow to settle for about 1 minute before removing processor cover. Makes 1 scant cup.
Recipes: Desserts, Chocolate Mousse, Parve, Kosher, Passover Friendly