Chocolate Mousse with Olive Oil
6 oz. bittersweet chocolate (finely chopped)
3 large egg yolks
1/4 tsp. sea salt
2 large egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
1/2 cup heavy cream
2 tsp. confectioners' sugar
Chocolate shavings for garnish
In a heatproof bowl, set over but not touching a pan of barely simmering water, stir in chocolate until melted and smooth. Remove from heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.
In a clean bowl, use an electric mixer on medium-high, beat egg whites with cream of tartar, until frothy. Add sugar and continue beating until the mixture forms soft peaks. Gently, fold about 1/3 of the egg whites into the chocolate mixture until no white streaks remain. Gently fold the remaining egg whites until well incorporated.
Spoon the mousse into 4 - 6 dessert cups or wine glasses, dividing it evenly. Refrigerate until well chilled (at least 4 hours or overnight).
In a bowl, combine the cream and confectioners' sugar and beat with a balloon whisk until medium stiff peaks form. Spoon equal amounts of the cream on top of each mousse and sprinkle with chocolate shavings. Serve immediately.