Chocolate & Olive Oil Mousse (Passover)

Ingredients

• 11 ounces bittersweet chocolate (60 percent cacao)
• 8 large eggs, separated
• 3/4 cup sugar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons kosher for passover brandy

Directions

1. 1

   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.

2. 2

   Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.

3. 3

   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.