Chocolate Mousse – Babbo’s Edition

Method

1. Separate the eggs. Whip the egg whites until stiff peaks form.

2. Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Let it cool slightly.

3. Fold the egg yolks into the melted chocolate until smooth.

4. Gently fold in the whipped egg whites in batches, keeping the mixture airy.

5. Whip the cream until soft peaks form and blend it into the chocolate mixture.

6. Add the extra virgin olive oil and mix until fully incorporated for a silky texture.

7. Spoon the mousse into serving glasses and chill for at least 2 hours to set.

8. Roast the hazelnuts, chop them, and sprinkle over the mousse. Finish with flaky salt and a final drizzle of olive oil before serving.