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The combination of the silky smooth chocolate with fruity olive oil is perfect. There is a scientific explanation of why chocolate pairs well with olive oil. Chocolate is made up of cacao solids, cacao butter, vanilla and sugar. Cacao butter is very fatty and coats the tongue. The extra virgin olive oil decreases the fat thanks to the polyphenols it contains, a class of antioxidants found in a variety of foods, and these polyphenols dry the mouth and allow the cacao flavor to come through.
3/4 Cup La Pedriza or Castello Extra Virgin Olive Oil
270 gr \ 9.50 ounces couverture chocolate
7 eggs, separated
130 gr \ 1 cup sugar
30 gr \ 2 Tbsp. brandy
Zest of 1 orange or lemon
Melt the chocolate in a bain marie, remove from heat and add olive oil in a slow steady stream stirring constantly with a wire whisk. Add brandy. Beat egg yolks with half sugar 65 gr \ 1/2 cup until light and airy. Add to chocolate mixture with a plastic spoon. Beat egg whites with remaining sugar in mixer at low speed until stiff peaks form. Fold into chocolate mixture along with the orange or lemon zest. Divide mousse evenly among 6 bowls and put in refrigerator to chill.