Chocolate Olive Oil Mousse

You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups

1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure — either way — you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.
2. Whisk the egg whites and a pinch of Maldon salt in a grease-free bowl until you have firm peaks. Set aside for the moment.
3. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of Maldon salt until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
4. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.
5. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. To get the right texture — soft and satiny, rather than set like a more traditional mousse — you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.

You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups

1. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure — either way — you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside for a moment.
2. Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside for the moment.
3. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
4. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.
5. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. To get the right texture — soft and satiny, rather than set like a more traditional mousse — you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.