Chocolate mousse and extra virgin olive oil.

This velvet smooth recipe is a total failsafe at dinner parties and it's our go-to for tastings when we want to showoff the incredible combination of extra virgin olive oil and chocolate. 

We usually opt for our Greek oil over this: its delicate, herby notes sing over the purity of flavour of dark chocolate. To finish, a little sprinkling of salt helps temper the richness of both the EVOO and the mousse.

If you’re seeking a vegan alternative, try Kali Jago’s version which is equally delicious drizzled in liquid gold. 

Here's the method:

Serves 10

• Heat the milk and cream in a pan until it comes almost to the boil (don’t let it boil).
• As the milk and cream are heating, whisk together the caster sugar and egg yolks until pale and fluffy. 
• Pour the steaming milk/cream mixture over the egg/sugar mixture whisking continuously then return the whole mixture to the pan over a very low heat. 
• Stir continuously with a maurice, being sure to keep scraping the bottom and sides of the pan until a custard is formed (about 75ºC).
• Break up the chocolate into bite sized chunks and pour the hot custard through a sieve over it. Leave to stand for a few minutes while the heat of the custard melts the chocolate, then stir to properly combine.

• Whip the whipping cream (or use double cream—this will make the mousse slightly heavier) then fold it through the chocolate custard.

• The mixture will be fairly runny—don’t worry, it will set! Pour it into your preferred dish and set in the fridge for at least four hours.

• To serve, scoop out a large spoonful into each bowl and make a little indent with the back of a hot spoon. Pour EVOO into the hollow and finish with a fairly generous sprinkle of good quality flakey salt.