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.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
*Safety Note
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).
Nutrition Facts
Per Serving:
309 calories; fat 26g; cholesterol 137mg; saturated fat 9g; carbohydrates 18g; mono fat 12g; poly fat 3g; insoluble fiber 1g; sugars 15g; protein 5g; vitamin a 468.2IU; vitamin c 0.1mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 16.2mcg; vitamin b12 0.3mcg; sodium 124mg; potassium 166mg; calcium 36mg; iron 1.8mg.