4 large eggs at room temperature, separated
150 g good – quality dark chocolate, broken (I used Piura Porcelana by Original Beans. Just note : being raw, it WILL keep you up at night (but it works perfectly with this fruity, award -winning olive oil)
70 ml 17C lemon & thyme infused olive oil
70 -80 g caster sugar (depending on cacao content of chocolate used)
Pinch of instant coffee granules
Pinch of sea salt
1 tsp sumac and a little bit extra to garnish
Chopped, toasted pistachios
Melt chocolate in microwave (20s blasts, stirring in between), or in bain marie. Allow to cool slightly.
Beat egg yolks, 30g sugar, sumac, salt and coffee granules until pale yellow and fluffy. Whisk in olive oil. Slowly whisk in melted chocolate. Beat egg whites until soft peaks form. Taste chocolate mixture.
Add 40-50g sugar to egg white mix depending on desired bitterness of mousse. Beat until hard peaks form. Mix a large spoonful of egg whites into chocolate mix until completely incorporated. Pour chocolate mix into egg white mix, fold in gently. Pipe into desired glasses (as in photos), or into a big sharing bowl and leave to set for a few hours in the fridge /overnight.
Garnish with sumac pistachio mixture. Serve with shortbread (or pistachio biscotti, perhaps?)