Chocolate Olive Oil Mousse

I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in London. Then — as these things tend to happen — I started finding it everywhere. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. And please read the Additional Information section at the end of the recipe before proceeding.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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