STEP 1
To make the mousse, start by melting the chocolate in a heatproof bowl. Whilst whisking, stream in the olive oil and mix until the mixture is smooth and glossy, then set aside to cool.
STEP 2
In a clean mixing bowl, beat the egg whites until they reach soft peaks. Sprinkle in ¼ cup of caster sugar whilst mixing, and continue to beat until the whites are thick, glossy and the sugar can’t be felt when a small amount of mixture is rubbed between your fingers. Set aside.
STEP 3
In a separate bowl, combine the egg yolks, remaining sugar, vanilla and a pinch of Telegraph Hill Manuka Marlborough Smoked Salt. Beat until thick, glossy and light in colour.
STEP 4
Pour the cooled chocolate into the egg yolk mixture, and stir until well combined and it resembles a brownie batter. Next, add a quarter of the egg whites, and gently fold through until there are no lumps. Repeat with the remaining increments of egg white and fold until free of lumps.
STEP 5
Pour into individual dishes, or into one large dish. Cover and refrigerate for a minimum of 3 hours*, or until firm.
STEP 6
To serve, scoop the mousse onto plates if not serving in individual dishes. Drizzle a generous amount of Telegraph Hill Chilli and Sicilian Orange Olive Oil over the mousse, and sprinkle with orange zest, dark chocolate and a pinch of smoked salt. Serve immediately and enjoy.
Notes: * if your mousse is in smaller, individual portions, your mousse will take less time to set.
