Chocolate Olive Oil Mousse
Serves 6 – 8
8 oz bittersweet chocolate, chopped
6 large eggs, separated
2/3 cup sugar
½ cup Extra Virgin Olive Oil, plus more for garnish
¼ teaspoon fine sea salt
Chocolate shavings and coarse sea salt for garnish (optional)
Put the chocolate in microwave safe bowl and melt in the microwave, about 1 – 2 minutes, stirring every 15 seconds until smooth. Set aside.
In a medium bowl, whisk the egg yolks and 1/3 cup of sugar until sugar is fully incorporated and yolks have lightened to a pale yellow. Add the olive oil and salt and whisk well to combine. Add the melted chocolate and whisk until smooth.
Using a stand or hand mixer, beat the egg whites in a large bowl until soft peaks form. Add the remaining sugar and beat until stiff peaks form. To the chocolate mixture, add a heaping spoonful of egg white and mix well until combined. Add the chocolate mixture to the large bowl of egg whites and fold gently with a rubber spatula until the chocolate and egg whites and evenly combined.
Pour or spoon the mousse into 6 – 8 ramekins, glasses or bowls. Cover and refrigerate for 4 hours or overnight. When ready to serve, garnish with a drizzle of olive oil, chocolate shavings and coarse sea salt.
*We used a delicate, fruity EVOO such as We Olive Arbequina, but robust or citrus-infused olive oils also work nicely.