This rich chocolate mousse has a secret ingredient making it dairy-free (hint: it's not coconut oil!). Dark and smooth, you won’t miss the milk (or milk substitute). Perfect for Passover or when you want a pareve (non-dairy) dessert!
Break the eggs into a small bowl, remove the yolk into a medium bowl, and pour the whites into the stand mixer bowl. You can use an egg separator to help. No yolk can be in with the egg whites because the fat will keep the whites from whipping into a meringue. If an egg breaks, don’t use it, just get a new egg.
Wipe out the bowl of a stand mixer with a bit of white vinegar or lemon juice (to remove all traces of fat in the bowl).
Place the chocolate in a medium microwave-safe bowl and melt in a microwave on HIGH, stirring after each 30-second increment, until smooth. Let it cool slightly. Meanwhile, dissolve the espresso powder in 1 tablespoon of boiling water and allow to cool slightly.
Stir in the olive oil, rehydrated espresso, vanilla extract, and salt into the melted chocolate until combined. Set aside.
Place the egg yolks and ¼ cup sugar in a medium bowl and whisk until the mixture is pale yellow. Add the yolk mixture to the chocolate mixture and stir until smooth.
Beat the egg whites in the bowl of a stand mixer fitted with a whisk attachment (or with a hand mixer) until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form.
Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir gently until completely incorporated. Transfer the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
Divide the mousse into 6-ounce ramekins and cover with plastic wrap. Refrigerate at least 4 hours or overnight.
To serve, garnish with a light sprinkling of cocoa nibs and/or sea salt. Serve and enjoy!
Storage instructions: The mousse can be stored in the refrigerator in a container with a tight fitting lid for 1 week, and in the freezer for up to 1 month.
Make-ahead instructions: This recipe doubles easily, and can be made up to three days ahead.
This mousse contains raw eggs. If you're concerned about the risks of eating raw eggs, you can use pasteurized eggs without affecting the results.Using dark chocolate (60 to 72% cacao) will result in a richer chocolate flavor, but you can use semisweet if you want to back off on the intensity. Whichever you choose, try to use the best chocolate you can.Same is true for the olive oil. Use the best olive oil you have, one whose flavor you enjoy. It's time to break out the good stuff here, people.