1. Bring a small pot, halfway full with water, to medium-high heat.
2. Chop the chocolate into small pieces and put in a heat-resistant bowl. Rest the bowl over the boiling water and stir occasionally, until all of the chocolate is melted; remove and let cool completely.
3. While you are waiting for the chocolate to melt and cool, separate your eggs into 2 separate bowls. Place the egg whites in the freezer to become extremely cold.
4. Set up your stand mixer with the whisk attachment. Beat the heavy whipping cream on medium for 2 minutes, before turning it up to high and whipping the cream to stiff peaks.
5. Transfer the whipped cream to a large bowl. Rinse out the bowl and whisk, place the chilled egg whites into the mixing bowl, and whip to stiff peaks as well.
6. When the chocolate is cooled, pour in the egg yolks and whisk to a smooth consistency. **If you whisk in the yolks before the chocolate has cooled completely, they will cook in the hot chocolate and become lumpy, so so be sure the chocolate is completely melted.
7. Gently fold the chocolate mixture into the whipped cream. Then gently fold the whipped egg whites into the chocolate whipped cream. When everything is uniformly combined, cover the bowl with plastic and refrigerate to set up.
8. Before you are ready to serve, spoon into your serving bowls. Garnish with a few crumbles of roughly chopped chocolate cookies, a light swirl of good quality olive oil, and a little sprinkle of salt and serve right away.
Tips + Tricks
**It is important to use good quality baking chocolate for this recipe. The better the chocolate, the better the results. I like to use Ghiradelli 60% Dark Chocolate Bars. Each bar is 4 ounces, so just 2 bars are needed for this recipe.
**If your egg whites are not cold enough, or if the equipment is too hot, your egg whites will not make it to stiff peaks (I know this from experience). But this recipe is not dead yet! Just beat another cup of heavy whipping cream to stiff peaks and fold it in like you would the beaten egg whites.