Don’t let the name put you off, the richness of high-quality chocolate is balanced by the fruitiness of the olive oil. This lush parve dessert is perfect for Passover or anytime.
Passover Chocolate Mousse with Extra Virgin Olive Oil
Servings
8 Servings
Ingredients
- 7 ounces bittersweet chocolate must be at least 70% cacao
- 1/2 cup best quality extra virgin olive oil
- 1 vanilla bean scraped
- 4 eggs separated
- 2/3 cup powdered sugar kosher for Passover
- 1/3 cup brewed coffee
- pinch of sea salt optional
Instructions
- In a saucepan over low heat, gently melt the chocolate and cool to room temperature. Add the olive oil and the scraped vanilla bean and coffee and set aside.
- Combine the yolks and confectioners’ sugar and whisk until foamy. Add to the chocolate mixture.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the whites to stiff but glossy peaks; fold the whites into the chocolate.
- Pour into dessert cups and chill at least 4 hours or pour into a parchment or plastic-lined mold and freeze for 4 hours.
- I like to garnish the mousse with a sprinkle of sea salt. The salt gives the chocolate a “sparkly” flavor.
Tips
- Purchase the best quality extra virgin olive oil you can find. For this recipe, I use an oil from France that is buttery, fruity, and rich with no harsh taste of bitterness. It is expensive—but since the olive oil is my fat of choice for all my pareve and fleishig meals during the holiday and year round, it is worth it.
- Because this recipe is all about chocolate, it goes without saying that the chocolate has to be great in order to make a great mousse. During Passover, I use Schmerling’s 70% Bittersweet Chocolate. When Passover is over, I use Callebaut 71% Bittersweet Chocolate.
- Ersatz ingredients never taste as good as the real thing. I only cook with real ingredients. Purchase the best ingredients you can and your food will always taste great.
you can use Ceres Passion fruit juice which is kosher for Passover. the Passion fruit flavor is a favorite and “plays nicely” with chocolate!
have a wonderful holiday!
Is there a substitute for coffee? I hate the taste of it!
You are right about the coffee. I made an error….not on purpose !
Add it while melting the chocolate. The scraped vanilla bean is self explanatory!
It is scraped. Other than that, it is absolutely a great recipe.
I use it in my professional kitchen and have fed US Presidents the mousse!
If you add simple syrup it will be a mess. You didn’t read the recipe or you would have seen powdered sugar in it!
Maybe, sit on the couch, calm down and read the recipe.
Then you will understand .
Adding more liquid in the form os simple syrup will not work.
Chag sameach!
This is a very poorly-constructed recipe. It doesn’t tell you when to add the coffee, or to remove the vanilla bean. Also, straight up dark chocolate + brewed coffee and no sweetener at all? Is this going to be edible? Following on Mark Bittman’s tofu chocolate pudding recipe, I’m going to add 3/4 c. simple syrup. When you put in hastily-constructed and poorly-tested recipes, you cost women time and money on erev Pesach (and make them feel bad about themselves when the recipe flops.) I know Bnai Yisrael left Mitzrayim b’chipazon–please don’t construct your recipes the same way.
It should be fine, just not quite as rich.
I spent ages this morning in a kosher supermarket looking for high cocoa content chocolate for mousse. I couldn’t find any higher than 51%. If I use this, will my dessert be OK?
Hi Laura, Where does the brewed coffee get added in? If one doesnt have a machine can this be done by hand? Thanks