• 7 ounces semi-sweet or bittersweet chocolate (not more than 62% cacao), coursely chopped
• 1/3 cup milk
• 2 tbsp sugar
• pinch of BAESURIS® coarse sea salt
• 2 tbsp flavorless Extra Virgin Olive  oil
• 1 cup heavy cream
• rose pepper and BAESURIS® fleur de sel

PREPARATION

1. Blast chocolate in a food processor until very finely ground. Leave it in the processor bowl.
2. Bring milk, sugar and salt to a simmer in a small saucepan, stirring to dissolve the sugar.
3. Turn on processor and pour sweetened hot milk through feed tube, processing for 15-20 seconds or until chocolate has melted.
4. Add olive oil,
5. Process for another 10 seconds to blend thoroughly.
6. Scrape mixture into a large bowl and let cool about 10 minutes.
7. Beat cream until it just starts to hold a very soft shape (not even close to stiff).
8. Fold 1/3 of cream into chocolate.
9. Fold in remaining cream. For smoothest possible mousse, stop folding the moment the cream is incorporated into the chocolate.
10. Immediately scoop into six pretty dessert glasses.
11. Refrigerate until mousse sets, about 1 hour, or until ready to serve.
12. Grind a little rose pepper and springle FLOR DE SAL BAESURIS® over each serving.