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DESSERT: Chocolate Orange Mousse

11 oz. Bittersweet Chocolate, coarsely chopped
8 large Eggs, separated
¾ cup Sugar
½ cup Grapes & Olives On Tap Blood Orange Olive Oil
2 Tbsp. Grand Marnier or other orange-flavored liqueur

Melt chocolate in the top of a double boiler over hot, not boiling water. Cool slightly. Beat egg yolks with ½ cup of the sugar until light. Whisk in Blood Orange Olive Oil, Grand Marnier and melted chocolate.Using an electric mixer, whisk egg whites until soft peaks form. Add remaining ¼ cup sugar and whisk until stiff but not dry.Fold egg whites gently into chocolate mixture until no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide into 8 to 10 individual dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.