Ingredients

6 tbsp Robust Intensity EVOO (Coratina or Picual)

3 tbsp  MyOlive Chocolate Balsamic

7 oz dark chocolate (make sure this is 75% cocoa solids for a truly decadent mousse), broken up into small chunks

4 oz warm water

3 large eggs, separate yolks from whites in two bowls

1½ oz granulated sugar. Substitute Monkfruit Sugar as a low-glycemic option.

Sea Salt sprinkles

Optional: to serve, a little whipped cream

Preparation

1. Place the broken-up chocolate and the lukewarm water in a large-sized heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.

2. Maintain the heat at its very lowest, allowing the chocolate to melt slowly – it should take about five to seven minutes. Once melted, take the bowl off the heat and stir until it is smooth and has a nice, glossy consistency. Let the molten chocolate cool for three minutes. This technique is called “tempering chocolate”.

3. Stir in egg yolks and mix with a wooden spoon.

4. In a separate bowl, whisk up the egg whites to the mountainous-peak stage, whisk in the sugar, a little at a time, then whisk again until the whites are super glossy.

5. Using a large spoon, fold a drop of the egg-white mixture into the chocolate and loosen it up, then gently fold in the rest.

Tip: Less is more here, the mousse will benefit from a gentle handling at this point, keeping all the lightness of the air inside will lift the final dish.

6. Divide the mixture of mousse between small cups, small bowls, creme-brulee ramekins or rock glasses and chill for at least 2 hours, covered with plastic wrap.

7. When ready to serve, drizzle a bit of the EVOO and Chocolate Balsamic. Add a good dash of Sea Salt on top of the mousse.