CHOCOHOLIC’S CHOCOLATE MOUSSE

Ingredients......8 eggs separarted, 250gm of 70% cocoa chocolate, 1 cup of extra virgin olive oil, 250gm of castor sugar, pinch of salt, (optional 2 tbs of apera cream sherry). Melt the chocolate in a small pot slowly over a low heat and gradually stir in the olive oil. Beat the egg yolks with half the sugar until they become stiff. Whisk the egg whites with a pinch of salt, gradually adding the remaining sugar, until firm peaks form. Now mix together the egg yolk mixture and chocolate, then add the apera if using along with 1/3 rd of the egg whites to lighten the mixture. Carefully fold in the remaining egg whites without breaking the bubbles. Pour into coffee shot cups or small dishes and refrigerate for 4 hours or prepare the night before. You can serve with a dusting of icing sugar or cocoa powder, if you want.