(Chocolate and Olive Oil Mousse)

Yield: 8 to 10 servings

• 11 ounces 60- percent- cacao bittersweet chocolate
• 8 large eggs, separated
• ¾ cup sugar
• ½ cup extra- virgin olive oil
• 2 tablespoons kosher- for-Passover brandy

1. Melt the chocolate over low heat in the top of a double boiler. Cool slightly.
2. Beat the egg yolks in an electric mixer with ½ cup of the sugar until light. Whisk in the olive oil, brandy, and melted chocolate.
3. Beat the egg whites in the clean bowl of an electric mixer until soft peaks form.
4. Then beat in the remaining ¼ cup sugar, continuing until stiff peaks form.
5. Fold the whipped egg whites into the chocolate mixture, gently continuing to fold until no streaks of white remain.

Cover and refrigerate for 24 hours before serving.