15 min

Step 1

Add the chocolate chips, espresso, salt, and cayenne powder to a heatproof bowl set over a pot of simmering water (double boiler). Stir gently until the mixture is completely melted and smooth.

Step 2

Pour the melted chocolate mixture into a bowl. Add the egg yolks one at a time, stirring well after each addition until fully incorporated before adding the next. Repeat until all the yolks are mixed in smoothly.

Step 3

Next, add the olive oil and whisk until smooth. If the mixture breaks or separates, gradually add 1 tablespoon of water at a time, whisking continuously, until it comes back together into a smooth and homogeneous texture.

Step 4

In a clean bowl, beat the egg whites with a hand mixer until light and foamy. Gradually add the sugar and continue whisking until soft peaks form.

Step 5

Gently fold the whipped egg whites into the chocolate mixture in four additions, being careful to maintain a light and airy texture. Avoid over-mixing to prevent deflating the batter. Repeat until all the egg whites are fully incorporated and the mixture is smooth and fluffy.

Step 6

Pour the mixture into serving cups and refrigerate for at least 4 hours, or up to 24 hours, until set.

Step 7

When ready to serve, whip heavy cream with a pinch of sugar until soft peaks form. Dollop it over the chocolate mousse, then finish with a sprinkle of shaved chocolate and a drizzle of olive oil. Serve immediately and enjoy!

Step 8

YASSS!