Recipe Redux: Olive Oil Chocolate Mousse

because february means chocolate, that's exactly what we've taken on for this month's recipe redux.

several months ago my husband and i went out on a rare dinner alone to a great tapas spot called mas. as mentioned, going out on a kid-free dinner "date" is rare. even rarer is finding a dessert in a restaurant that is gluten-free. when the waitress mentioned their delicious sephardic chocolate mousse made with olive oil instead of cream, there was no way i could refuse.

so here's my version... other than the dairy-free benefit of this dessert, i also love the use of heart-healthy oil. and because i am not in the mood to take a chance with raw eggs, i decided to give the pasteurized shell eggs a try.

the result was just what i hoped... delicious, rich and utterly chocolate-y.

Olive Oil Chocolate Mousse

11  ounces bittersweet chocolate (i used 60% cacao ghiradelli)
8    large pasteurized eggs, separated
1/4 teaspoon cream of tartar
3/4 cups sugar, divided
1/2 cup extra-virgin olive oil
2    tablespoons coffee or water
1/2 teaspoon vanilla
1/4 teaspoon salt

Melt chocolate in a double boiler over low heat or in 30 second increments in the microwave; cool slightly.

Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat until stiff but not dry. (this may take a while because of the pasteurized eggs... you'll get there.)

Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, coffee, vanilla, salt, and melted chocolate. Fold whites into chocolate mixture.

Spoon into a serving bowl, or divide among 8-10 dessert cups or ramekins. Cover and chill for at least 6 hours.
Yield: 8 to 10 servings.

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this recipe was adapted from this recipe published in the new york times.

i'm sure i don't have to suggest too strongly, but feel free to check out the rest of the chocolate recipes...