Chocolate mousse with olive oil and sea salt

Begin by making the chocolate mousse base. Separate the eggs and whip the whites into stiff peaks 

Melt the chocolate in a heatproof bowl over a gently simmering pot of water. Once fully melted, remove from the heat

Add the yolks to the chocolate a small amount at a time, mixing well after each addition 

Allow to thicken slightly, then add one large spoonful of the beaten whites to the chocolate base 

Fold a small amount of the egg whites into the chocolate, then repeat with the remaining egg white mix 

Once the chocolate and whites are folded together and there are no large clumps of whites remaining, transfer the mix to a bowl and cover with a layer of cling film

Chill the mix in the fridge for around 4–6 hours, or until fully set 

Meanwhile, prepare the tuile base. Beat together the butter and sugar in a large bowl using an electric whisk

Once creamed together, add in the egg whites and beat until a smooth paste forms 

Add in the flour and lemon juice then beat until the mix is smooth 

Preheat the oven to 175°C fan

Use a small spatula or mini palette knife to spread the mixture into the silicone tuile moulds 

Bake for 2 minutes 30 seconds, then leave to cool in the moulds before removing

To serve, use a microplane to grate the white chocolate over the plate then use a large, hot spoon to place a scoop of the chocolate mousse, around ⅕ of the mix, over the top. Dip a spoon into hot water then use the back to create a dent in the top of the mousse 

Drizzle in the extra virgin olive oil, then top with generous sprinkle of flaky salt