Olive Oil Chocolate Mousse

6 oz. bittersweet chocolate, finely chopped

3 egg yolks

1/4 cup mild-flavored extra-virgin 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.

Note: This recipe contains raw eggs. If you have health and safety concerns, you may wish to avoid foods made with raw eggs.