Olive Oil Chocolate Mousse offers a sophisticated dessert experience - rich, airy, and subtly fruity, perfect for many occasions!

Scale

7 ounces high-quality dark chocolate (200 grams*)

1/4 cup fruity extra virgin olive oil (4 tablespoons**)

4 large eggs

A pinch of salt

7/8 cup heavy cream (200 milliliters)

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Before you begin you need to prepare the melted chocolate, whipped egg yolks, whipped egg whites, and the whipped cream all before combining any of them.
Melt the chocolate: Finely chop the chocolate and melt gently over a water bath or in 30 second intervals in the microwave (stirring between each interval). Once melted, let it cool to about 86-95℉ (30-35 ℃) - it should be runny but not hot. The right temperature ensures a glossy, stable mixture.
Drizzle in olive oil: Then, slowly drizzle in the olive oil, stirring constantly until smooth and shiny.
Whip egg yolks and sugar: Beat the egg yolks and sugar together until pale and fluffy. This adds air and volume. Mix the olive oil chocolate mixture into the yolk mixture until fully combined.
Whip egg whites: Beat egg whites with a pinch of salt until stiff and glossy peaks form, roughly 5 minutes. Add ⅓ of the egg whites quickly and vigorously to the chocolate mixture - this cools it down and prevents clumping. Then gently fold in the remaining whites to keep the mousse airy.
Whip cream: Whip the cream to soft peaks and fold it carefully into the mousse mixture.
Chill: Spoon the mousse into serving glasses, about 7-8 tablespoons in each. Refrigerate for at least 2 hours, preferably overnight.
Serve: Serve with a dollop of whipped cream, a drizzle of olive oil, and a sprinkle of flaky sea salt for a perfect balance.

* I found the perfect blend to be half 70% dark chocolate, and the other half about 50% dark chocolate.

** It is important that the olive oil is fruity and not peppery, read the blog post for more information.