Spanish chocolate mousse with olive oil

380g	Chocolate (chopped)
250 ml	Extra virgin olive oil
8	Eggs (separated)
1⅓ cups	Castor sugar
⅓ cup	Espresso
2 tbsp	Cointreau

Method

1.      Melt the chocolate over a bain marie, then leave to cool to room temperature before whisking in the olive oil.

2.      Whisk the egg yolks & sugar until light & foamy.

3.      Add the espresso & Cointreau & whisk well.

4.      Add the chocolate mixture & mix until well blended.

5.      Whisk the egg whites to stiff peaks & fold ⅓ into the chocolate.

Then add the remaining egg whites in two stages folding lightl