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Olive oil chocolate mousseFred Lum / The Globe and Mail

This mousse is not only mouthwatering but it stays together beautifully. I usually make it a week ahead of time, freeze it and defrost slowly in the refrigerator.

Servings: 6 to 8

Ready Time: 24 hours

Ingredients

5½ ounces (165 grams) chopped 60 per cent cocoa bittersweet chocolate

4 large eggs, separated

⅓ cup sugar

¼ cup extra-virgin olive oil

1 tablespoon liqueur of choice (triple sec, Cointreau, Grand Marnier, Chambord or kosher brandy)

Method

Melt the chocolate over low heat in a small heavy-bottomed pot. Cool slightly.

Place egg yolks in a wide bowl sitting over a simmering pot of hot water. With an electric mixer on low speed, beat egg yolks with ¼ cup of the sugar for 2 to 3 minutes or until thick and pale yellow. Beat in the olive oil, brandy and melted chocolate.

Beat the egg whites in the clean bowl of an electric mixer for 2 minutes or until soft peaks form. Then beat in the remaining 2 tablespoons of sugar continuing until stiff peaks form.

Fold the whipped egg whites into the chocolate mixture ⅓ at a time, gently continuing to fold until no streaks of white remain.

Cover and refrigerate for 24 hours before serving.

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