Dark Chocolate Olive Oil Mousse

Olive oil instead of cream gives a mousse that is looser, glossier and much less heavy. Use an olive oil you would happily put on bread, because you will taste it. The one thing that can go wrong is the chocolate seizing, so let it cool a little before the eggs go anywhere near it.

1. 1

   Melt the chocolate in a bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Take it off and let it cool for 5 minutes.

   For this step

   • 1¼ cups (200 g) dark chocolate
2. 2

   Whisk the olive oil into the chocolate a little at a time until smooth and glossy, then beat in the egg yolks one by one.

   For this step

   • 1¼ cups (200 g) dark chocolate
   • ⅓ cup extra virgin olive oil
3. 3

   In a spotlessly clean bowl, whisk the egg whites to soft peaks, then add the sugar a spoonful at a time and whisk until they hold firm and shiny.

   For this step

   • 3 tbsp (38 g) caster sugar
4. 4

   Fold a third of the whites into the chocolate to loosen it, working roughly. Then fold in the rest in two goes, gently, stopping the moment there are no white streaks left.

   For this step

   • 1¼ cups (200 g) dark chocolate
5. 5

   Spoon into glasses and chill for at least 2 hours. Finish with a pinch of flaky salt just before serving.

   For this step

   • a pinch flaky sea salt

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