Serves: 6 to 8
- 6 ounces high quality bittersweet chocolate (chopped)
- 1/4 cup espresso or strong coffee
- 4 large eggs, separated, at room temperature
- 1/2 cup olive oil (any single varietal)
- 2-4 tablespoons sugar, based on preference
- Pinch of Himalayan fine sea or kosher salt
Mint leaves, chopped pistachios, grated chocolate
- Melt the chocolate in either a double boiler, a heat-proof bowl placed over a pan of simmering water, or in the microwave. If using the microwave, do in ten-second increments, checking chocolate and stirring each time. Once the chocolate starts to melt, change to five-second increments. Note that chocolate can go from melted to burnt very quickly!
- Once the chocolate has melted, whisk in the coffee and the salt. Making sure the mixture has cooled slightly (you don’t want scrambled eggs!) begin to add the egg yolks, one at a time, beating with a hand mixer. Once the egg yolks are added, incorporate the olive oil, adding in a steady stream, beating on medium high speed.
- In a separate bowl, beat the egg whites on high, adding in the sugar once they have begun to stiffen. Continue until you have stiff peaks.
- Add one quarter of the egg whites to the chocolate mixture, making sure to incorporate thoroughly. Proceed to add the remaining egg whites, a quarter at a time, folding gently, but making sure the mixture is totally blended. Do not beat vigorously, as the air in the egg whites is what gives the mousse its velvety texture.
- Once the mixture is combined, spoon into six-ounce ramekins (or martini glasses, or dessert cups.) This can also be done using a pastry bag with a large star nozzle. Cover the ramekins with plastic wrap and refrigerate for several hours, preferably overnight.
- When ready to serve garnish with a combination of any or all of the optional ingredients.