Roasted Almond Oil Chocolate Mousse

6 oz. dark chocolate, chopped
3 large eggs, separated
2/3 c. powdered sugar (sift this after measuring if it’s really lumpy)
1/8 c. Espresso Balsamic
3/4 c. Roasted Almond or

Melt chocolate in a double-boiler over low heat or alternatively, melt chocolate in a small bowl in the microwave on low power. Let cool. In a medium bowl using an electric mixer, beat the egg yolks and powdered sugar until smooth and lemon yellow in color. Turn mixer down to low and add the Espresso Balsamic. Add melted chocolate and whisk until well mixed. Add Almond (or Walnut oil), a quarter cup at a time, and mix well. In a separate bowl, beat egg whites until foamy and almost stiff. Gently fold the chocolate mixture into the beaten egg whites until thoroughly mixed.
Spoon the mousse into serving bowls (I use individual martini glasses), cover and refrigerate for at least a couple of hours. Serve cold.

*Tested in Dessert/Chocolate Cooking Class

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