Chocolate and Olive Oil Mousse
Serves 8 – 10
11 oz. Bittersweet chocolate (60% cacao)
8 large eggs, separated
¾ cup super fine sugar
½ cup Ferrari-Carano Olive Oil
2 tbs. Ferrari-Carano Eldorado Noir
In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with ½ cup sugar until light. Whisk in olive oil, Eldorado Noir and melted chocolate. Using electric beater, whisk egg whites until soft peaks form. Add remaining sugar, whisking until stiff, but not dry. Fold egg whites into chocolate mixture so that no white streaks from egg white remain. Spoon into individual dessert cups or glasses. Cover with plastic and refrigerate for 24 hours before serving. Garnish with chocolate shavings on top and dollop of whipping cream.
Pair with Ferrari-Carano Eldorado Noir.