Mediterranean Chocolate Mousse
If mousse vacationed in a Sicilian villa, this is how it would taste when it came back. Olive oil lends sultry silkiness and fruity complexity. The apricot and pine nut topping is a sun-soaked (but optional) delight.
Recipe Summary test
The light texture of this mousse comes from uncooked egg whites. Although the chance of catching a food-borne illness such as salmonella from a fresh, clean, unbroken and properly refrigerated A or AA egg is very slight, we recommend using fully pasteurized eggs (such as Davidson's Safest Choice).