This recipe reads unusually – olive oil in chocolate mousse? It is absolutely delicious. (Serves 4)

INGREDIENTS       

• 150g dark chocolate, preferably 70% cocoa (tablet coarsely chopped)        
• 125ml (1/2 cup) Telegraph Hill Extra Virgin Olive Oil (aim for oil with a softer flavour profile. Sweet, nutty flavour as opposed to a peppery flavoured oil)
• 65g (1/4 cup + 1 tbsp) castor sugar 4 egg yolks           
• 30ml (2 tbsp) Grand Marnier 4 egg whites
• Pinch of salt
• 65g (1/4 cup + 1 tbsp) castor sugar

METHOD

Place chocolate in a bowl set over pot of simmering water and stir just till it begins to melt. It is important the bowl fits the pot snugly and that the water doesn't boil. Begin to slowly pour in olive oil, stirring as you pour. If bowl begins to feel hot as opposed to warm then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.

1. Place castor sugar and egg yolks into a bowl and whisk till pale and fluffy. Fold in melted chocolate, and then stir in Grand Marnier.
2. Place egg whites and salt in a bowl and whisk till soft peaks form.
3. Gradually pour in castor sugar and whisk till it is incorporated.
4. Fold egg whites into chocolate mixture and pour mixture into serving glasses. Chill for at least 4 hours or overnight.