Borrowed from the ineffable Elizabeth David, this recipe is perfectly simple and very well suited for entertaining. One egg and one ounce of dark chocolate per person is all the recipe requires, but we took the liberty of dosing the mousse with a glug of our Classic Olive Oil for added richness and a nice savory edge. Serving the mousse inside a hollowed-out tangerine or clementine is more an invitation for play and aesthetic pleasure than a necessity, though we highly recommend not forgoing this step. 

Ingredients:

Per person: 

• 1 small clementine or tangerine 
• 1 ounce dark chocolate, roughly chopped 
• 1 egg, separated
• 1 tablespoon olive oil 
• whipped cream, flaky salt, and more olive oil to serve

Directions:

1. Prepare your clementine by cutting off the top eighth of the fruit with a sharp knife. The piece you’re cutting off will operate as a decorative top hat for your finished mousse, and should be about an inch in diameter. Gently scoop out the fruit by running a spoon alongside the inner walls of the citrus peel. Eat the fruit as a reward for your delicate touch. 

2. Melt the chocolate over a double boiler. Remove the bowl from the heat and stir in the egg yolk. Whip the white to stiff peaks, then fold them into the chocolate mixture in thirds, being careful not to deflate too much air. 

3. Spoon the mousse into your citrus shell, and place it in the fridge to set for an hour. 

4. Serve topped with whipped cream, a pinch of flaky salt, and a drizzle of olive oil.