True story: This mousse once made a woman cry. She'd avoided the delicacy for years due to a dairy allergy (mousse is typically made with heavy cream). Ours was the first bite she'd tasted in who knows how long. Talk about a victory! We always knew this was a special recipe -- rich with olive oil; and almost closer to a ganache than a mousse -- but we felt extra-glorious serving it that day.Chocolate mousse is always a showstopper; and one of the easiest party tricks in the book. It works individually portioned in glasses; dolloped on saucers; or served in tart-form atop a nut; date and coconut crust. We suggest making a vat for yourself and scooping it at leisure. Just don't be alarmed if you burst into tears mid-bite.You'll want to whip out the scale for this one; if possible (the measurements are in grams). As usual; use happy eggs; as you'll be eating them raw.

Gently melt the chocolate in a small saucepan; bain-marie or microwave. Whisk in the olive oil.Beat the egg yolks and 50 grams of honey until pale yellow; frothy and increased in volume. Clean your beaters well; then beat the egg whites until frothy. Pause and pour the 90 grams of honey into a small saucepan set over medium heat. Continue beating the whites. When the honey starts to bubble; slowly stream it into the egg whites; beating all the while; until you see soft peaks (feel free to test with a fingertip; it should resemble one of the seven dwarves' hats -- droopy). If you over-beat the whites; your mousse will be firmer; but still delicious -- we've done this too many times to count. It always comes out differently; so don't stress it.Give the yolks a little stir to make sure they haven't separated; then gently fold them into the chocolate-olive oil mixture until few yellow traces remain. Then carefully fold in the whites; bit by bit; until all you see is chocolate. Pour (or scoop; if you went crazy with the beaters) the mousse into ramekins/cups/giant serving bowl and let it set in the fridge overnight. Lick the bowl; beaters; spatula and spoon.Serve with a drizzle of olive oil; a sprinkling of sea salt and a dollop of something creamy or fruity. It happens to be crazy good with leftover syrup from roasting berries.