250 g dark chocolate, 70 % cocoa or even better 85 % cocoa
¾ cup extra virgin olive oil, arbequina variety
250 g sugar (adjust with the sweetness of chocolate)
2 tbsp. Grand Marnier or other liquor - as you like
A pinch of salt
In a double boiler, melt the chocolate adding a small amount of extra virgin olive oil. Mix well.
Beat egg whites until firm peaks form, adding a pinch of salt and half a pinch of sugar. Set aside.
Beat egg yolks with the remaining sugar until the eggs double in volume.
Fold chocolate mixture gently and add liquor. Cool in the fridge.
Add ⅓ of egg whites and mix well. Combine the rest of egg whites slowly so the mousse does not collapse.
Serve mousse in glasses, bowls or other dishes you might choose for individual serving.
Keep in the fridge for a few hours before serving.
Con mucho gusto!