Pan Con Chocolate with Extra Virgin Olive Oil and Sea Salt

Preheat oven to 450°F.

Melt in chocolate in a large bowl set over a pot of simmering water. Use a small rubber spatula to stir until melted. Turn off heat but leave sitting over pot of water. (You can also melt the chocolate in a non-reactive bowl in the microwave on medium heat for 90 seconds stirring every 30 seconds.) In a standing mixer or with an electric mixer beat heavy cream until stiff peaks form. Set aside.

In a standing mixer or with an electric mixer beat egg whites in a separate bowl until soft peaks form. Add sugar then continue beating until stiff peaks form.

In a large bowl mix melted chocolate with 1/3 of the egg whites until smooth, to lighten the chocolate. Add remaining egg whites and fold until almost fully combined. Add beaten heavy cream and continue folding until combined.

Meanwhile slice baguette on a diagonal into 1/2-inch thick slices. Lay on a baking sheet and drizzle generously with olive oil. Bake for 4 minutes until lightly toasted. Sprinkle with sea salt as soon as they are removed from the oven. At this point you can cover the mousse and refrigerate for an hour until set, or serve immediately in parfait bowls with the baguette for dipping.