CHOCOLATE MOUSSE WITH OLIVE OIL (Spanish, for four)

6 ounces bittersweet chocolate, finely chopped

3 large egg yolks, plus 2 large egg whites

¼ cup extra virgin olive oil

3 tablespoons warm water

¼ teaspoon fine sea salt

1/8 teaspoon cream of tartar

¼ cup granulated sugar

1/2 cup heavy cream

2 teaspoons confectioner’s sugar

chocolate shavings for serving (optional)

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1.   In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth (alternatively, melt it in a microwave).  Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.

2.  In a separate, clean bowl, using an electric mixer set on medium high speed, beat together the egg whites and the cream of tartar until frothy.  Add the granulated sugar and beat until soft peaks form.  Fold about 1/3 of the egg white mixture into the chocolate mixture until no white streaks remain.  Gently fold in the remaining egg white mixture until well incorporated.

3.   Evenly divide the mousse between 4 to 6 dessert cups or wine glasses, cover and chill until well chilled, at least four hours or up to overnight.

4.   In a bowl, combine the cream and confectioner’s sugar and beat with a balloon whisk until medium stiff peaks form.  Spoon an equal amount of the whipped cream on the top of each bowl and sprinkle with chocolate shavings, if you like.  Serve at once.

from Paul Richardson, Rustic Spanish (Williams Sonoma)