6 ounces bittersweet chocolate, chopped
3 large eggs, separated
2/3 cup confectioner's sugar
3/4 cup OLIVE & VINE extra virgin olive oil (preferably a mild, fruity oil, not too peppery)
1/4 cup brewed espresso
2 tablespoons liqueur, such as blackberry brandy
Melt the chocolate over a double boiler and allow it to cool to room temperature.
Beat the egg yolks and sugar in the bowl of an electric mixer on high speed until light and lemon yellow in color. Reduce the mixer speed to low and add the olive oil in a slow, steady stream, as you would for a mayonnaise.
Once the olive oil has been incorporated, add the melted chocolate, espresso, and liqueur. Mix on low speed until combined.
In a separate bowl, whip the egg whites until they form medium peaks. Fold the whites thoroughly into the chocolate mixture. Divide evenly between 8 ramekins and refrigerate until set, at least 3 hours. To serve, garnish with sea salt, chocolate shavings and mint, if desired.
Adapted from the James Beard Foundation