Chocolate and Olive Oil Mousse

So simple, so delicious – a serious treat!.

Melt 200 gms dark chocolate (chopped finely) with 120 mls extra virgin olive oil in a heatproof bowl over simmering water. Stir until smooth.

Whisk 4 egg yolks and 40 gms of raw caster sugar until thick and pale.

Fold in the chocolate mixture, 20ml of espresso coffee, and 20 ml bourbon (or other chocolate loving liqueur).

Whisk the egg whites with a pinch of salt until soft peaks form, gradually add in the remaining sugar and whisk until glossy and full peaks form.

Fold into chocolate mixture, adding a teaspoon of sea salt. Divide into six serves and refrigerate until firm.

Note: serve this in those lovely little coffee cups sitting at the back of your cupboard- enough to make you feel indulgent, without overdoing it.