MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate & Olive Oil Mousse
Categories: Five, Chocolate, Booze
Yield: 9 servings

11 oz Bittersweet (60% cacao)
- chocolate
8 lg Eggs; separated
3/4 c Sugar
1/2 c Extra-virgin olive oil
2 tb Kosher for Passover brandy

In a double boiler, melt chocolate over low heat. Cool
slightly. Beat egg yolks with 1/2 cup sugar until light.
Whisk in olive oil, brandy and melted chocolate.

Using an electric mixer, whisk egg whites until soft
peaks form. Add remaining 1/4 cup sugar, whisking until
stiff but not dry.

Fold whites into chocolate mixture so that no white
streaks remain. Spoon into an 8 or 10 cup serving bowl
or divide among 8 or 10 dessert cups or glasses. Cover
with plastic wrap and refrigerate for 24 hours before
serving.

By: Joan Nathan

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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