A few years ago, this recipe took the modern dessert world by storm. Nigella, Puck and NYTimes cooking featured Dark Chocolate Mousse and EVOO. 

285g (10oz) 72% cacao bittersweet chocolate, finely chopped
8 large room temperature eggs, whites separated from yolks
3/4 cup sugar
1/2 cup fresh, mild EVOO
1 tbsp Dark Chocolate dark balsamic
1 tbsp Espresso dark balsamic
1/4 teaspoon Kosher salt

Optional: Replace EVOO with 1/2 cup Orange EVOO

Gently melt chocolate in double boiler, stirring often. Set aside to cool slightly. In medium bowl place egg yolks, 1/2 cup sugar and whisk until pale yellow. Then add olive oil, balsamic and salt. Combine until completely blended. Add melted chocolate and whisk again until smooth. In another bowl add remaining sugar and egg whites. Beat using stand or hand mixer until soft peaks form. Fold in whipped egg whites into chocolate mixture until any white streaks disappear. Pour mixture into 6 to 8 small glasses. Place in fridge for 24 hours to set. Before serving, sprinkle with Raincoast Fleur de Sal (sea salt).