Serves 6

Somehow, good quality chocolate and olive oil alone make the most delicious chocolate mousse I have ever had. It serves six yet only has two tablespoons of sugar, so it’s also guilt-free and good for you! The recipe is from a favorite cookbook of mine, Niçoise, by Rosa Jackson. I was lucky enough to do recipe testing for this book which is divided into seasons and includes gorgeous photos and delicious Mediterranean dishes.

Ingredients:

6 ounces (165g) good-quality bittersweet chocolate, with 60 to 70 percent cocoa solids, chopped

6 Tbls delicate, fruity-tasting extra-virgin olive oil

6 large eggs, separated, making sure there is no yolk in the whites

2 Tbls sugar

A pinch of fleur de sel or flaky sea salt, plus more for garnish

Cocoa powder for sprinkling

Sweetened whipped cream or whipped crème fraîche to garnish, optional

Methods:

1. In a large heatproof bowl set over a saucepan of simmering water or in a bowl in the microwave, melt the chocolate with the olive oil. Remove from the heat just before the chocolate completely melts, and stir to melt the last lumps. Let the chocolate cool until it is warm rather than hot, about 5 minutes. If you want to use a thermometer, the temperature should be around 105ºF.
2. Place the egg yolks in a medium bowl and whisk lightly. Add about two tablespoons of the melted chocolate and stir with a rubber spatula until smooth. Then add this mixture to the remaining chocolate and stir to combine.
3. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they start to turn white.
4. Add the sugar, turn the speed up a notch, and continue whipping until the egg whites form soft peaks. You should be able to turn the bowl upside down without the egg whites sliding out.
5. Add one-third of the egg whites to the chocolate mixture and stir with the spatula to lighten the mixture. Carefully fold in another third of the egg whites, then add the rest and the pinch of fleur de sel and fold gently until combined.
6. Transfer the mousse to individual ramekins or a large serving dish, cover with plastic wrap, and chill for at least 2 hours and up to 24 hours before serving.
7. Serve the mousse sprinkled with cocoa powder and topped with a few more fleur de sel crystals.

Chef's Tips:

• Crack and separate the egg whites carefully into a separate bowl, ensuring that no bits of yolk accidentally drop into your whites. If there is any yolk, scoop it out with half of a clean eggshell rather than a teaspoon. The yolk will be naturally drawn to the shell. Leaving even a drop of yolk can keep the whites from whipping into their full potential.