• 250 gr. Cooking Chocolate (coverture)
• 70 ml. Extra Virgin Olive Oil
• 500 ml. Cream (35% fat or more)

Chop or brake chocolate into small pieces and place in a bowl over a bain-marie. 

Once melted, add olive oil and mix thoroughly until Oil is fully integrated into the chocolate. 

Allow to cool down to room temperature before adding whipped cream. 

Fold cream in very gently and serve or refrigerate before serving.

Tip: don't try this recipe with compound chocolate, it  won't work out since compound chocolate has a very  high content of vegetable fat.  This mousse may get a bit more solid once refrigerated so if what you look for it is a very smooth mousse make it just before serving it.