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Olive oil chocolate mousse (Fred Lum / The Globe and Mail/Fred Lum / The Globe and Mail)
Olive oil chocolate mousse (Fred Lum / The Globe and Mail/Fred Lum / The Globe and Mail)

Recipes: An Easter feast with carrots and chocolate, but no bunny Add to ...

The additional perk of this spectacular Easter dinner is that the soup and dessert are also perfect for Passover. I had recently read about a luscious chocolate mousse that used olive oil instead of butter or cream but could not trace it. But just before I started to develop the recipe, I finally found one in Joan Nathan’s appealing new book Quiches, Kugels, and Couscous. Unless you actually know it is there, the olive oil is undetectable – the mousse is just rich and silky.

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Adapt the carrot soup for Passover by omitting the dandelion pesto. Instead cook some carrot rounds in orange juice; add a little hot sauce for garnish or sprinkle on chives. The spectacular lamb dish is all about Easter and can only be adapted to Passover if you use a lamb shoulder instead of a leg and omit the anchovies. (It would be boned and prepared the same way.)

Carrot soup with dandelion pesto

Slow roast leg of lamb

Olive oil chocolate mousse

Follow on Twitter: @lucywaverman

 

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