Chocolate mousse with olive oil by Athena Loizidou

300 gr. chocolate couverture, finely chopped

6 eggs, separated

120 gr. granulated sugar

30 ml of hot water in which we dissolve 2 kg. instant coffee

20 ml of cognac

180 ml extra virgin olive oil

1. Put the chocolate in a non-stick pot and place it on the fire. Stir with a silicone spatula until melted.

2. In the same pot on low heat, add the yolks, the sugar, the instant coffee dissolved in water, the cognac and mix. Remove the pot from the heat.

3. Add the oil with a constant flow, stirring with a whisk until the ingredients are homogenous.

4. In the bowl of the mixer, beat the egg whites for 2-3 minutes until they become a meringue. The bowl should be very well cleaned.

5. When the meringue is done, with a spatula add it to the mixture with the chocolate. Mix well so that the mixture is homogeneous.

6. Transfer the mousse to a serving platter and refrigerate for about 3 hours.

7. To serve, garnish with the roasted almonds.