In a water bath (bain marie) melt the chocolate. Pour in the olive oil and let it cool.
Whip the egg whites until nice firm peaks are formed.
In a separate bowl, whip the egg yolks with sugar and salt, until your mixture is light in color and puffed up.
Pour the chocolate-oil mixture into the beaten yolks little by little and mix until homogenized.
Add the beaten egg whites in three phases: first one third and stir it, then delicately mix the second third and finally the last solid part of the beaten eggs, leaving apart any liquids formed.
Fill up the cups with the mousse and place them in the refrigerator for 20 minutes before serving them.
100 g dark chocolate at least 65% in cocoa, ground
4 tablespoons extra virgin olive oil (mild taste)
1/8 tablespoon salt