Unlike mousses made with cream it has a chewy, nougaty texture.
150g good quality dark chocolate (70 percent cocoa solids if possible)
1/2 cup sweet nutty extra virgin olive oil
4 eggs, separated
125g caster sugar
1 tablespoon Grand Marnier or other orange liqueur
Pinch of salt
1. Melt the chocolate over simmering water and then slowly stir in the oil. Set aside. Beat the egg yolks with half the sugar until pale and fluffy. Mix the chocolate mixture with the egg yolk mixture and stir in the Grand Marnier.
2. Whip the egg whites and salt until stiff and continue whipping, adding the rest of the sugar gradually until it is all incorporated.
3. Fold the egg white mixture into the chocolate mixture then pour into a large bowl or individual cups or dishes and chill for at least 4 hours. Just before serving, decorate with chocolate shards.
For the chocolate shards
An easy technique for making thin, jagged pieces of chocolate that are great for decorating all sorts of sweet dishes.
1 cup good quality dark chocolate, finely chopped
1. Preheat the oven to 200°C. Take a large sheet of baking paper that will fit on to your baking tray. Put 1/4 cup chopped chocolate in the middle and cover wit another sheet the same size. Put into the oven until the chocolate just melts.
2. Remove tray from the oven and carefully roll over the top sheet of paper with a rolling pin so the melted chocolate is flattened into a thin, but not too thin sheet. Carefully lift the paper still sandwiched together with the chocolate, into the fridge to harden. Keep it flat.
3. Repeat with the other 3/4 cup chocolate and more paper. When hard, peel off the paper and break into large jagged pieces and use for decoration.
Recipe sourceRecipe: Olive oil chocolate mousse,
United Nations Conference for the first International Agreement on Olive Oil and Table Olives