Extra Virgin Olive Oil Chocolate Mousse

STEP 1
Put finely chopped chocolate in a heat proof bowl and set over a pan of simmering water, making sure not to let the bowl touch the water.

STEP 2
Stir chocolate until melted and smooth.

STEP 3
Remove from heat and whisk in egg yolks, olive oil, warm water and salt until well blended.

STEP 4
In a separate bowl, beat egg whites and cream of tartar with electric mixer until frothy.

STEP 5
Add sugar and continue to beat until soft peaks form.

STEP 6
Fold 1/3 of the egg whites into the chocolate mixture. Combine gently until no whites streaks are visible, then repeat with the remainder of the egg whites.

STEP 7
Divide mousse into ramekins or glasses and refrigerate for at least 4 hours, then garnish with chocolate shavings before serving.

STEP 8
Enjoy!