Cointreau And Chocolate Mousse - cooking recipe

Ingredients

300 g quality dark chocolate, roughly chopped
3 eggs, separated
1/2 cup light olive oil
1/4 cup Cointreau liqueur

Preparation

Place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) Stir until chocolate melts & is smooth.
Set aside to cool.
Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form.
Add the egg yolks, 1 at a time, beating well after each addition until combined.
Add the chocolate and beat until combined.
Gradually add the oil and Cointreau, beating until well combined.
Spoon the chocolate mixture into serving cups, cover & place in the fridge for 4 hours or until firm.