chocolate olive oil ganache

I can’t believe I’m giving this one away, but it feels like it’s just what we all need right now. Enjoy!

400 grams 100% chocolate, melted
1 cup good flavorful olive oil
10 room temperature eggs, separated (use large enough bowls so you can manage the volume)
280 grams runny honey
Chunky Salt
Whipping cream, to serve (optional)

Pour your chocolate into a bowl to cool; whisk in the olive oil and set aside. Using a handheld or standing mixer, start beating your egg whites with a pinch of salt. Slowly stream in about half of the honey and beat until you have firm peaks.

Next, move onto the yolks. Beat with another pinch of salt and the rest of the honey until they’ve doubled in size and are light yellow.

Re-whisk your chocolate-olive oil mixture, then pour and fold it into the yolk mixture until no streaks remain.

Gently fold in the egg whites in three separate batches:
the first batch you can be less careful, folding with a bit of gusto;
for the second two batches use a gentle touch, folding to fully incorporate the whites into the chocolate before moving onto the last batch.

The result should be glossy, thick and resplendent.

Pour the mousse into your tart shell or a pretty ceramic bowl, cover and refrigerate.
It needs to firm up for a few hours before serving.
Sprinkle liberally with salt with a dollop of the whipped cream on the side (a pinch of cardamon on top is a spectacular addition)