6 oz. bittersweet chocolate, finely chopped
3 egg yolks
1/4 cup Lucero Chocolate olive oil
3 Tbs. warm water
1/4 tsp. sea salt
2 egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
Chocolate shavings for serving (optional)
Put the chopped chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Stir the chocolate until melted and smooth. Remove from the heat and whisk in the egg yolks, olive oil, warm water and salt until well blended.
In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy. Add the sugar and continue beating until the mixture forms soft peaks. Fold about one-third of the egg whites into the chocolate mixture until no white streaks remain. Gently fold in the remaining whites until well incorporated.
Spoon the mousse into 4 custard cups, dividing evenly. Refrigerate until well chilled, at least 4 hours or up to overnight. Sprinkle with the chocolate shavings and serve immediately. Serves 4.Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013)