Olive Oil Chocolate Mousse with Sherry Almond Biscuits

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Alternatively, melt in the microwave in short 20-second bursts, stirring in between. Set aside to cool completely to room temperature.

In a large bowl, combine the egg yolks and caster sugar. Using an electric hand mixer, beat for 3–4 minutes until the mixture is pale, thick, and leaves a trail when the beaters are lifted.

Gently fold the Pedro Ximénez sherry and extra-virgin olive oil into the egg yolk mixture. Gradually stir in the cooled melted chocolate and the double cream until the mixture is smooth and uniform.

In a separate clean bowl, whisk the egg whites until they form stiff peaks. Stir a large spoonful of the whites into the chocolate base to loosen it, then very gently fold in the remaining egg whites using a large metal spoon or spatula, being careful not to knock out the air.

Divide the mousse between six ramekins or serving glasses. Refrigerate for at least 3 hours, or ideally overnight, until firmly set.