Chocolate & Olive Oil Mousse

Ingredients

• 1200g 70% dark chocolate (Spanish, finely chopped)
• 24 large eggs (separated)
• 360ml premium Arbequina extra virgin olive oil
• 480g caster sugar
• 5Pinch of Maldon sea salt flakes
• 61 tsp vanilla extract
• 750g panko breadcrumbs
• 82 tbsp Arbequina olive oil (for crumble)
• 92 tbsp demerara sugar

Instructions

1. 1Melt chocolate in a bain-marie, then whisk in Arbequina olive oil until smooth and glossy. Allow to cool to room temperature.
2. 2Whisk egg yolks and 60g sugar until pale and thick. Fold into chocolate mixture with vanilla.
3. 3Whisk egg whites with a pinch of salt to soft peaks. Gradually add remaining 20g sugar and whisk to firm peaks.
4. 4Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently in two additions.
5. 5Divide mousse into 4 serving glasses. Refrigerate minimum 2 hours (up to overnight).
6. 6Make olive oil crumble: toast panko in olive oil with demerara sugar until golden and crunchy. Cool on parchment.
7. 7Serve mousse topped with olive oil crumble and a pinch of sea salt flakes. Finish with a small drizzle of olive oil.