MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate & Olive Oil Mousse
 Categories: Five, Chocolate, Booze
      Yield: 8 servings
 
     11 oz Bittersweet (60% cacao)
           - chocolate
      8 lg Eggs; separated
    3/4 c  Sugar
    1/2 c  Extra-virgin olive oil
      2 tb Kosher for Passover brandy
 
  In a double boiler, melt chocolate over low heat. Cool slightly.
  Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil,
  brandy and melted chocolate.
  
  Using an electric mixer, whisk egg whites until soft peaks form.
  Add remaining 1/4 cup sugar, whisking until stiff but not dry.
  
  Fold whites into chocolate mixture so that no white streaks remain.
  Spoon into an 8 or 10 cup serving bowl or divide among 8 or 10
  dessert cups or glasses. Cover with plastic wrap and refrigerate
  for 24 hours before serving.
  
  Recipe by Joan Nathan
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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