Chocolate Olive-Oil Mousse

I made this dessert for our Seder meal and served it with the hazelnut-pecan macaroons. Everyone loved it and it got rave reviews. However, I made the mousse two days in advance and stored it in the refrigerator, and when it was served it had a very fluffy texture, almost like eating rocky road icecream made of marshmallow cream. It was delicious, but I'm not sure it was quite the same product to a cream-based mousse. I would definitely make this again as it was not difficult, but I would serve it earlier and see if the texture was less gooey.

This recipe comes from "Dulce lo Vivas," by Ana Bensadón as referenced in the NYTimes:
http://www.nytimes.com/2007/03/28/dining/281prex.html?_r=1

Note: I doubled the recipe (to feed 18) and used 16 oz. of 60% cacao and 6 oz. of Ghirardelli intense-orange dark chocolate. I also used 2 T. tangerine juice in lieu of the brandy and the mousse had a delicious flavor to it, like the dark chocolate oranges you can buy at Christmastime.

Ingredients:

11 ounces bittersweet (60 percent cacao) chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
2 tablespoons kosher for Passover brandy

Directions:

1. In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.

2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.

3. Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.

Yield: 8 to 10 servings.