Excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, May 2021)

Recipe by Tracey Medeiros, makes 6 servings

This recipe is a great alternative for people who are lactose intolerant looking for dairy-free dessert options—just remember to omit the dollop of whipped cream. The olive oil adds a decadent richness to the mousse.

Chocolate Mousse

• 6 ounces good-quality bittersweet chocolate (60–72% cacao), roughly chopped

• 1 vanilla bean

• 1/3 cup CBD-infused extra-virgin olive oil, preferably House of Spain EVOO

• 4 large organic eggs, separated, at room temperature

• 1/4 cup plus 1 tablespoon confectioners’ sugar, divided

• 1/16 teaspoon (a pinch) plus 1/4 teaspoon kosher salt, divided

Place the chopped chocolate into the top pan of a double boiler. Set aside.

Pour about 1 inch of water into the bottom pan and bring to a simmer. Place the top pan with the chocolate on top, making sure the bowl does not touch the simmering water. When half of the chocolate is melted, gently stir until the chocolate has fully melted, about 5 minutes. Remove from the heat and let sit, whisking occasionally, for 10 minutes.

Place the vanilla bean on a work surface and split it in half lengthwise using a paring knife. Scrape the seeds into the bowl with the chocolate. Whisk in the olive oil until well combined. Set aside, stirring occasionally.

While the chocolate mixture is cooling, start the egg white peaks. Using a stand mixer, beat the egg whites with 1 tablespoon of confectioners’ sugar and 1/16 teaspoon of salt, on medium speed, until stiff peaks form, about 4 minutes.

In a separate large bowl, beat the egg yolks with the remaining 1/4 cup of sugar and the remaining 1/4 teaspoon of salt until pale yellow.

In a slow and steady stream, fold the chocolate-oil mixture into the yolk mixture, until completely combined and slightly thickened.

Fold the egg whites into the yolk mixture in 3 additions, until mousse is streak-free.Divide the mousse between six 4-ounce ramekins or jelly jars. Cover with plastic wrap and refrigerate until the mousse is set, about 30 minutes. Remove the mousse from the refrigerator and let sit at room temperature for 15 minutes before serving.

Garnish with a dollop of whipped cream and orange zest.

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