5½ ounces (165 grams) chopped 60 per cent cocoa bittersweet chocolate
4 large eggs, separated
⅓ cup sugar
¼ cup extra-virgin olive oil
1 tablespoon liqueur of choice (triple sec, Cointreau, Grand Marnier, Chambord or kosher brandy)
Melt the chocolate over low heat in a small heavy-bottomed pot. Cool slightly.
Place egg yolks in a wide bowl sitting over a simmering pot of hot water. With an electric mixer on low speed, beat egg yolks with ¼ cup of the sugar for 2 to 3 minutes or until thick and pale yellow. Beat in the olive oil, brandy and melted chocolate.
Beat the egg whites in the clean bowl of an electric mixer for 2 minutes or until soft peaks form. Then beat in the remaining 2 tablespoons of sugar continuing until stiff peaks form.
Fold the whipped egg whites into the chocolate mixture ⅓ at a time, gently continuing to fold until no streaks of white remain.
Cover and refrigerate for 24 hours before serving.
For this mousse, pick a late-harvest Canadian dessert wine or, from France, a muscat de Beaumes-de-Venise. - Beppi Crosariol