Dark Chocolate and Olive Oil Mousse

Steps

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1. 1
   Roughly chop the bittersweet chocolate into smaller pieces. Use bittersweet rather than milk chocolate, as its fruity finish complements the fruity notes of extra virgin olive oil.
   ▶ ≈0:30
2. 2
   Set up a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Add the chopped chocolate to the bowl, making sure it doesn't touch the water. Stir frequently to melt the chocolate evenly without burning it. You can reduce heat if needed.
   ▶ ≈1:07
3. 3
   Remove the melted chocolate from heat and pour in the extra virgin olive oil. Stir well to combine. Use a quality fruity olive oil, as lower quality oil will compromise the flavor. Measure the oil precisely, as too much will prevent the mousse from setting properly.
   ▶ ≈2:22
4. 4
   Separate the eggs, placing the whites in a large bowl. Add 1/4 cup sugar to the whites and beat with an electric mixer on high speed until stiff peaks form.
   ▶ ≈3:10
5. 5
   In another bowl, combine the egg yolks with the remaining 1/4 cup sugar, vanilla extract, room-temperature coffee or espresso, kosher salt, and lemon zest (if using). Whisk until pale, thick, and airy.
   ▶ ≈4:29
6. 6
   Fold the cooled chocolate-olive oil mixture into the egg yolk mixture. Then gently fold in the meringue in three additions, folding carefully each time to preserve the airiness of the mousse.
   ▶ ≈6:11
7. 7
   Divide the mousse evenly among 8 freezer-friendly bowls or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours until completely set.
   ▶ ≈7:32
8. 8
   Remove from the refrigerator when set. If desired, garnish with a bit of lemon zest to brighten the flavor. The mousse is now ready to serve.
   ▶ ≈8:14