I made a Chocolate mousse, from the book What Einstein told his cook by Robert L. Wolke. I did make two changes, I used half the amount of chocolate the recipe called for, and did not use any alcohol.

• 6 ounces of very good semisweet, dark chocolate.
• 3 large eggs, seperated
• 2/3 cup confectioners’ sugar, sifted
• 1/4 cup double-strength coffee at room temperature or 1 tablespoon instant espresso powder
• 2 tablespoons Chambord or Cointreau
• 3/4 cup extra-virgin olive oil
• Raspberries

1. Melt the chocolate in a small bowl over very low heat, let cool
2. In a medium bowl, beat the egg yolks and confectioners’ sugar until smooth with an electric mixer on medium speed. Beat in the coffee and Chambord just to combine. Then stir in the melted chocolate. Add the olive oil and mix well.
3. Wash the beaters thoroughly, so that they are completely free of oil. In another medium bowl, beat the egg whites until almost stiff. With a whisk, gently fold one third of the egg whites into the chocolate mixture until all patches of white disappear. Fold in the remaining egg whites, 1/3 at a time, until patches of white disappear. Do not over mix. Chill in fridge, serve with raspberries. Don’t worry it doesn’t taste oily!