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Chocolate and Olive Oil Mousse

(for 4)
No it doesn't taste the least oily.

I first came across this in a book called
" What Einstein told his Cook" by Robert Wolke which is a book about the chemistry of cooking.
I didn't have the courage to try it until I came across a similar recipe in Dennis Cotter's (Of Cafe Paradiso in Cork) latest book.
It works beautifully and tastes much more intensely of chocolate than any other I've tried.

175g(6oz) Good Dark Chocolate
140 mls (5 fluid oz.) Olive oil
4 large Eggs
140 g (5 oz.) Light Brown Sugar
( A tablespoon of Orange Liqueur,Brandy or Whiskey are pleasant additions)

Put the chocolate with the olive oil into a jug and put it into a microwave at mediun for 3 to 5 mts until completely melted.

Separate the eggs and put them in separate bowls.
Put half the sugar in with the yolks.
Beat the yolks first with the sugar until they turn thick and creamy.
Wash the beaters then beat the whites until stiff. Add the remaining sugar a tablespoon at a time until they are stiff and shiney.
Stir the chocolate and oil mixture well together and then stir in the yolks.
(Add the alcohol at this stage if you are using it)
Fold in the whites carefully until all patches of white disappear ( but don't over mix.)
Spoon this either into one serving bowl or four individual glasses.
Leave to set in the fridge for 3 to 4 hours.
No need for cream with this.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef