Chocolate & Olive Oil Mousse - cooking recipe

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 or 2 tablespoons coffee

Preparation

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.