Dessert Tips : Olive Oil for Dessert ‎

As we continue to explore the great culinary traditions of the Jews of the Mediterranean world, I am amazed by the genius and versatility of its ingredients.

Perhaps no other component is as important as the olive oil. Not only is it used in all aspects of fine cuisine is also widely used in desserts and pastries.

In recent years, cakes and pastries that list extra virgin olive oil among its ingredients have gradually made their way into the food scene. I've been doing and share recipes desserts for years, especially among my friends who keep kosher kitchens. Since we are not allowed to mix meat and milk together in the same meal, which has been difficult to find recipes for desserts, especially cakes and cookies that do not use trans fat-laden margarine. Using recipes that call for olive oil, we can have our cake and eat it too, without the guilt of knowing that we are damaging the arteries of our children!

I am always on the look out for new and exciting desserts that use olive oil.
I recently reached a Spanish recipe for chocolate mousse that has absolutely blown my mind! It's hard to believe something as fantastic as chocolate mousse can be improved, but the simple addition of extra virgin olive oil foam rises to new heights!

The fruity olive oil fits well with and enhances the flavor of chocolate. Olive oil also gives the mousse a "light" velvety texture that melts instantly when it reaches the tongue. This is the best chocolate mousse I have ever tasted. It is rich, but olive oil is good for you. The amazing fact that this recipe is pareve means you can enjoy any meal!

If you feel really adventurous, decorate the mousse with flaky sea salt.

Chocolate Mousse with Olive Oil

(Serves 10)

 7 oz best quality semisweet or bittersweet chocolate
1 / 2 cup mild extra virgin olive oil, preferably Israeli
4 large eggs, separated
sugar 3 / 4 cup confectioners'
1 / 3 cup of brewed coffee, or water
2 tablespoons rum, brandy, orange liqueur, vanilla, rose or water (optional)

1. In a small saucepan, melt the chocolate over very low heat. Remove from heat, let cool to room temperature, add the olive oil and mix well.

2. In a bowl, combine egg yolks and sugar and beat until frothy. Add espresso and water, and flavorings. Beat until well blended. Add the chocolate mixture and mix until well blended. Scrape sides of bowl with rubber spatula.

3. Using a standing mixer or a hand mixer, beat egg whites until stiff peaks form. about a third of egg whites and fold into chocolate mixture with a rubber spatula Scoop. Repeat with half the remaining egg whites. Finally, sometimes remaining egg whites until no white streaks remain visible.

4. Transfer mousse to a 10 inch spring form pan, bowl or individual serving glasses. Cover and refrigerate for at least 8 hours or overnight. Alternatively, mousse can be frozen for at least 3 hours.

5. Remove the foam from the refrigerator or freezer, serve your taste. Mousse cake pan you can actually cut into pieces and served like a pie. If the freezing of the foam, let soften slightly before serving. This mousse can also be picked up in croquettes for the service.

6. For added elegance, garnish with a flaky sea salt.
Serve with fresh seasonal fruit.

* If using rose water, do not use espresso. Use running water.

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