Olive Oil Dark Chocolate Mousse

1. 1

   1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.

2. 2

   2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.

3. 3

   3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.

4. 4

   4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.

* Per serving · 4 servings · Values may vary.