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Epicurious

Mousse au Chocolat et à l’Huile d’Olive

Ever since Ana Bensadon moved to Madrid from her native Tangier in the 1950s, she has been writing to Sephardic Jews all over the world asking for recipes. “My idea is to leave a legacy for the young women,” she told me, while visiting her daughter in Florida. “It is very important to maintain fidelity to our traditions and to transmit them to the new generation.” Many recipes, like fijuelas (see page 360) and flan, are commonly known, but others, like this chocolate mousse using olive oil instead of cream, is a fascinating adaptation of a local French delicacy to comply with the laws of kashrut.

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