Jess Murphy's Chocolate & Olive Oil Mousse with Almond Praline

Method

1. Whisk the egg whites in a spotlessly clean, dry bowl to stiff peaks.

2. In a separate bowl, whisk the egg yolks and sugar until pale.

3. Put the chocolate and olive oil in a large heatproof bowl set on top of a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir constantly so the chocolate melts as quickly as possible and doesn’t get too hot. Remove the bowl from the pan and put it on the counter. Add a small amount of the egg yolk and sugar mixture to the melted chocolate and mix it in fully, then add the rest of the mixture and gently fold it in.

4. Add two large spoonfuls of the stiff egg whites and mix it in fully — this will make it easier to fold in the remaining whites one-third at a time, gently folding until you can no longer see any white.

5. Spoon the mousse into six serving bowls or glasses, then pop them in the fridge for at least 6 hours to set.

6. Meanwhile, to make the praline, line a large baking tray with non-stick baking paper.

7. Put the sugar and water in a saucepan and cook on a medium heat without stirring until the sugar dissolves and hits 116°C on a candy thermometer. Continue to cook until the sugar turns golden brown. As soon as it does, stir in the flaked almonds, then immediately pour them out onto the lined baking tray. Allow to cool completely, then break the praline into bite-sized shards.

8. Serve the mousse with a few pieces of praline scattered on top.