Dairy-free Olive Oil Chocolate Mousse

Directions

1. Melt the chocolate in either the microwave or a large heatproof bowl over a pan of simmering water (but not touching the water), making sure to remove it right before it is completely melted. Stir it gently so that the last little pieces of chocolate melt completely. Let cool, then thoroughly stir in the EVOO to combine.

2. In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, whip the egg whites and ¼ tsp of the salt until you have stiff peaks. Gently transfer the whipped egg whites to a large bowl so they don’t deflate.
3. In the first bowl (no need to clean between mixing), add the yolks, sugar, and ¼ tsp of salt and whisk until pale, thick, and about doubled in volume. Gradually pour the chocolate-EVOO mixture into the beaten yolks and fold to mix completely.
4. Add ⅓ of the beaten egg whites to the chocolate mix, and fold in vigorously to lighten the mixture. Then,  gently fold in the next 1/3 of the egg whites till incorporated, lastly, fold in the final 1/3 of the whites. No white streaks should be visible.
5. Either serve immediately by gently spooning the mousse into your chic glasses, or for a more satiny texture, refrigerate for 20 minutes then enjoy.
6. For an extra indulgence, spoon some whipped cream or coconut cream overtop, then drizzle with a touch more EVOO, shave some dark chocolate overtop, then sprinkle a touch of flaky salt to finish.