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<pre>CHOCOLATE MOUSSE WITH OLIVE OIL

http://www.foodtv.com/recipes/cookliveprime/cp0030c.htm

COOKING LIVE PRIMETIME
SHOW #CP0030
EAST MEETS BASQUE

Recipe courtesy Teresa Barrenechea, owner/chef, Marichu Restaurant & Tapas
Bar in New York City, and author of "The Basque Table: Passionate Home
Cooking from One of Europe's Great Regional Cuisines," by Teresa Barrenechea
and Mary Goodbody, Harvard Common Press, 1998, ISBN: 1558321403.

CHOCOLATE MOUSSE WITH OLIVE OIL

6 ounces excellent-quality bittersweet chocolate,* chopped
3 eggs, separated
2/3 cup confectioner's sugar
2 tablespoons Cointreau or other orange-flavored liqueur
1/4 cup double espresso coffee or 1 tablespoon instant espresso** or regular
instant coffee
3/4 cup extra-virgin olive oil***

Melt the chocolate in a small saucepan over very low heat or in the
microwave.

Set aside until cooled down.

In a bowl beat the egg yolks and the sugar until smooth.

Add Cointreau and coffee to the egg-yolk mixture and stir in the melted
chocolate. Whisk until well mixed.

Add the extra-virgin olive oil to the bowl and mix well with the other
ingredients, until perfectly blended.

In a separate bowl beat the whites until almost stiff. Do not overbeat or
they will become dry and difficult to fold into the chocolate mixture.

Add the chocolate mixture to the beaten whites, gently folding until
thoroughly mixed.

Spoon the mixture into a round 10-inch diameter**** mold and refrigerate.

Serve chilled, with an orange-flavored sauce such as a simple syrup with
orange juice, or an orange-flavored natilla or creme anglaise.
----------------------------------------------------------------------
Notes from KN:

*Valrhona chocolate from France, Callebaut from Belgium or El Rey from
Venezuela are all excellent brands.

**Medaglio D'Oro makes an instant espesso, available in small jars--handy to
keep on a pantry shelf for desserts.

***must be extra-virgin olive oil with very low acidity

****I think 10 inches sounds much too large. On the show she used what looked
like a 2-cup souffle mold.

Theresa Barrenechea says the idea for this creamless chocolate mousse came
from a friend named Gabriella who demonstrated it at a cooking school in
Madrid. She did not give her last name.

Barrenechea says she herself uses am extra- virgin olive oil from Jaen with
less than .02 acidity.

The density of this chocolate mousse will depend on how stiffly you beat the
egg whites.
If you beat them too much they will become dry and deflate as you attempt to
fold the chocolate into them. You can ensure a lighter mousse by adding
another egg white to the egg-white mixture and adding half the confectioner's
sugar to the egg-white mixture.
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<pre>what happened to the filter to stop recipies?
this material is a waste of time

At 07:26 AM 10/13/99 -0400, you wrote:
>From: Kayenoble@aol.com
>
>CHOCOLATE MOUSSE WITH OLIVE OIL
>
>http://www.foodtv.com/recipes/cookliveprime/cp0030c.htm
>
>COOKING LIVE PRIMETIME
>SHOW #CP0030
>EAST MEETS BASQUE
>
>Recipe courtesy Teresa Barrenechea, owner/chef, Marichu Restaurant & Tapas
>Bar in New York City, and author of "The Basque Table: Passionate Home
>Cooking from One of Europe's Great Regional Cuisines," by Teresa Barrenechea
>and Mary Goodbody, Harvard Common Press, 1998, ISBN: 1558321403.
>
>CHOCOLATE MOUSSE WITH OLIVE OIL
>
>6 ounces excellent-quality bittersweet chocolate,* chopped
>3 eggs, separated
>2/3 cup confectioner's sugar
>2 tablespoons Cointreau or other orange-flavored liqueur
>1/4 cup double espresso coffee or 1 tablespoon instant espresso** or regular
>instant coffee
>3/4 cup extra-virgin olive oil***
>
>Melt the chocolate in a small saucepan over very low heat or in the
>microwave.
>
>Set aside until cooled down.
>
>In a bowl beat the egg yolks and the sugar until smooth.
>
>Add Cointreau and coffee to the egg-yolk mixture and stir in the melted
>chocolate. Whisk until well mixed.
>
>Add the extra-virgin olive oil to the bowl and mix well with the other
>ingredients, until perfectly blended.
>
>In a separate bowl beat the whites until almost stiff. Do not overbeat or
>they will become dry and difficult to fold into the chocolate mixture.
>
>Add the chocolate mixture to the beaten whites, gently folding until
>thoroughly mixed.
>
>Spoon the mixture into a round 10-inch diameter**** mold and refrigerate.
>
>Serve chilled, with an orange-flavored sauce such as a simple syrup with
>orange juice, or an orange-flavored natilla or creme anglaise.
>----------------------------------------------------------------------
>Notes from KN:
>
>*Valrhona chocolate from France, Callebaut from Belgium or El Rey from
>Venezuela are all excellent brands.
>
>**Medaglio D'Oro makes an instant espesso, available in small jars--handy to
>keep on a pantry shelf for desserts.
>
>***must be extra-virgin olive oil with very low acidity
>
>****I think 10 inches sounds much too large. On the show she used what
looked
>like a 2-cup souffle mold.
>
>Theresa Barrenechea says the idea for this creamless chocolate mousse came
>from a friend named Gabriella who demonstrated it at a cooking school in
>Madrid. She did not give her last name.
>
>Barrenechea says she herself uses am extra- virgin olive oil from Jaen with
>less than .02 acidity.
>
>The density of this chocolate mousse will depend on how stiffly you beat the
>egg whites.
>If you beat them too much they will become dry and deflate as you attempt to
>fold the chocolate into them. You can ensure a lighter mousse by adding
>another egg white to the egg-white mixture and adding half the
confectioner's
>sugar to the egg-white mixture.
>
>> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>Add a link to your website at http://www.onelist.com/links/OliveOil
>------------------------------------------------------------------------
>Others can subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>
</pre>
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<pre>Keep the recipes coming. We are all trying to find ways to market Olives,
Olive Oil etc.

Anything you can give me to help more people to consume Olive products makes
sense

Regards

Mike Meredith (South Africa)


-----Original Message-----
From: Peter Wilson [mailto:p.wilson@dent.unimelb.edu.au]
Sent: Thursday, October 14, 1999 12:16 AM
To: OliveOil@onelist.com
Subject: Re: [OliveOil] RECIPE: CHOCOLATE MOUSSE WITH OLIVE OIL


From: Peter Wilson <p.wilson@dent.unimelb.edu.au>

what happened to the filter to stop recipies?
this material is a waste of time

At 07:26 AM 10/13/99 -0400, you wrote:
>From: Kayenoble@aol.com
>
>CHOCOLATE MOUSSE WITH OLIVE OIL
>
>http://www.foodtv.com/recipes/cookliveprime/cp0030c.htm
>
>COOKING LIVE PRIMETIME
>SHOW #CP0030
>EAST MEETS BASQUE
>
>Recipe courtesy Teresa Barrenechea, owner/chef, Marichu Restaurant & Tapas
>Bar in New York City, and author of "The Basque Table: Passionate Home
>Cooking from One of Europe's Great Regional Cuisines," by Teresa
Barrenechea
>and Mary Goodbody, Harvard Common Press, 1998, ISBN: 1558321403.
>
>CHOCOLATE MOUSSE WITH OLIVE OIL
>
>6 ounces excellent-quality bittersweet chocolate,* chopped
>3 eggs, separated
>2/3 cup confectioner's sugar
>2 tablespoons Cointreau or other orange-flavored liqueur
>1/4 cup double espresso coffee or 1 tablespoon instant espresso** or
regular
>instant coffee
>3/4 cup extra-virgin olive oil***
>
>Melt the chocolate in a small saucepan over very low heat or in the
>microwave.
>
>Set aside until cooled down.
>
>In a bowl beat the egg yolks and the sugar until smooth.
>
>Add Cointreau and coffee to the egg-yolk mixture and stir in the melted
>chocolate. Whisk until well mixed.
>
>Add the extra-virgin olive oil to the bowl and mix well with the other
>ingredients, until perfectly blended.
>
>In a separate bowl beat the whites until almost stiff. Do not overbeat or
>they will become dry and difficult to fold into the chocolate mixture.
>
>Add the chocolate mixture to the beaten whites, gently folding until
>thoroughly mixed.
>
>Spoon the mixture into a round 10-inch diameter**** mold and refrigerate.
>
>Serve chilled, with an orange-flavored sauce such as a simple syrup with
>orange juice, or an orange-flavored natilla or creme anglaise.
>----------------------------------------------------------------------
>Notes from KN:
>
>*Valrhona chocolate from France, Callebaut from Belgium or El Rey from
>Venezuela are all excellent brands.
>
>**Medaglio D'Oro makes an instant espesso, available in small jars--handy
to
>keep on a pantry shelf for desserts.
>
>***must be extra-virgin olive oil with very low acidity
>
>****I think 10 inches sounds much too large. On the show she used what
looked
>like a 2-cup souffle mold.
>
>Theresa Barrenechea says the idea for this creamless chocolate mousse came
>from a friend named Gabriella who demonstrated it at a cooking school in
>Madrid. She did not give her last name.
>
>Barrenechea says she herself uses am extra- virgin olive oil from Jaen with
>less than .02 acidity.
>
>The density of this chocolate mousse will depend on how stiffly you beat
the
>egg whites.
>If you beat them too much they will become dry and deflate as you attempt
to
>fold the chocolate into them. You can ensure a lighter mousse by adding
>another egg white to the egg-white mixture and adding half the
confectioner's
>sugar to the egg-white mixture.
>
>> ***** Life is healthier with Olive Oil *****
>------------------------------------------------------------------------
>Add a link to your website at http://www.onelist.com/links/OliveOil
>------------------------------------------------------------------------
>Others can subscribe to the OliveOil list by visiting:
>http://www.onelist.com/subscribe.cgi/OliveOil
>------------------------------------------------------------------------
>

***** Life is healthier with Olive Oil *****
------------------------------------------------------------------------
Add a link to your website at http://www.onelist.com/links/OliveOil
------------------------------------------------------------------------
Others can subscribe to the OliveOil list by visiting:
http://www.onelist.com/subscribe.cgi/OliveOil
------------------------------------------------------------------------
</pre>
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<pre>Peter wrote:

> what happened to the filter to stop recipies?
> this material is a waste of time

That's your problem. AFAIK there is no official filter on this group for
recipes - indeed I believe it was decided that recipes would be welcome here.
If you have a decent mailer, set up a filter on the word RECIPE and you won't
see them (provided the poster has the courtesy to put this word in the
subject, which would be a good idea).

Whilst I usually find recipes merely "noise" these ones were particularly
good.

Adrian
--
Adrian.Shaw@aber.ac.uk
Sefydliad Y Gwyddorau Biolegol, Prifysgol Cymru,
Aberystwyth, Ceredigion, Cymru
http://pcjagg.dbs.aber.ac.uk/mynegai.html
</pre>
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