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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Olive Oil Chocolate Mousse

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Olive Oil Chocolate Mousse Empty Olive Oil Chocolate Mousse

    Post by Lobo Wed 13 Jan 2016, 10:23 pm

    Olive Oil Chocolate Mousse Img2l
    Olive Oil Chocolate Mousse
    Olive Oil Chocolate Mousse Translucent
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    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 4
    In this unique Spanish version of chocolate mousse, extra-virgin olive oil replaces the usual cream, resulting in a silky texture and a hint of the oil’s flavor. Use a mild-tasting oil to let the taste of the chocolate shine through.






    • 30

    Ingredients:


    • 6 oz. bittersweet chocolate, finely chopped
    • 3 egg yolks
    • 1/4 cup mild-flavored extra-virgin olive oil
    • 3 Tbs. warm water
    • 1/4 tsp. sea salt
    • 2 egg whites
    • 1/8 tsp. cream of tartar
    • 1/4 cup sugar
    • Chocolate shavings for serving (optional)

    Directions:

    Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.

    In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.

    Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.

    Note: This recipe contains raw eggs. If you have health and safety concerns, you may wish to avoid foods made with raw eggs.

    Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

      Current date/time is Thu 23 May 2024, 3:49 am