10 oz bittersweet chocolate
8 large eggs, separated
3/4 c granulated sugar
1/2 c La Cultivada Hojiblanca Olive Oil
2 oz espresso, chilled
1/4 tsp kosher salt
Optional Garnishes: whipped cream, fleur de sel, orange zest, or fresh berries
Melt chocolate in microwave or double boiler.
Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, espresso, and salt until combined. Add the melted chocolate and whisk until smooth.
Beat the egg whites until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a rubber spatula until completely combined.
Divide the mousse into custard cups or ramekins, cover with plastic wrap, and refrigerate overnight. Top with whipped cream, fleur de sel, orange zest, or fresh berries to serve.