From N., 21 December 2009, Like olive oil for chocolate?
Q: A while ago you wrote something about an olive oil chocolate mousse. Do you have a recipe you are willing to share?
A: Although it may seem strange to pair olive oil and chocolate, the two go really well together. Some types of chocolate taste fruity, others taste more nutty; some are more bitter, and some are milder. Olive oil is the same – different varieties are more or less bitter, and taste more or less peppery, fruity, or floral. These flavors complement the fruity, floral notes in chocolate.
Try chocolate and olive oil in these desserts. Both are pareve if you select a non-dairy chocolate, and ideal for service after a kosher meal, if that is of interest. A salt finish adds textural contrast and heightens the flavors.
Olive oil chocolate mousse
6 eggs, separated
8 oz chocolate
1/2 c good quality extra virgin olive oil, plus extra for service
1/4 c plus 2 tbsp sugar
Fleur de sel or Maldon sea salt – you cannot use kosher or table salt here
In a double boiler or the microwave, melt the chocolate. Try not to heat beyond 120F (quite warm to the touch but not too hot to touch). Set aside.
Using a stand or handheld mixer, beat the egg yolks with 2 tbsp sugar until light, lemony colored, and thick. Whisk in the olive oil until fully incorporated. With a flat silicone spatula, fold the chocolate into the egg yolks, first adding about 1/3 of the egg yolk into the chocolate and incorporating fully, and then folding in the rest. Do not beat with a mixer or the mixture will become too stiff to incorporate into the egg whites.
Clean the beaters and the bowl thoroughly. Beat the egg whites until they thicken; add the remaining sugar and beat until they form just stiff peaks (which hold their peaks when you lift the beaters, but are not dry-looking). Fold the whites into the chocolate-yolk mixture, lightening the mixture first by adding 1/3 of the whites, and then folding in the rest. Transfer to a serving bowl or a container suitable for refrigeration, cover with plastic wrap, and chill.
Serve scoops of the mousse in cups sprinkled with a little fleur de sel for crunch.
Bitter chocolate toasts with olive oil
Ciabatta or another rustic bread, sliced thinly (1/4″)
8 oz chocolate, divided into small pieces
several tbsp good quality extra virgin olive oil
Fleur de sel or Maldon sea salt – again, you cannot use kosher or table salt here
Arrange the bread on a baking sheet. Toast under the broiler on one side. Turn the bread over and arrange chocolate bits on the untoasted side; return to the broiler and toast until melted.
Plate the bread and drizzle with a little olive oil, and sprinkle with salt. Serve warm.