Blueberries and Lobster

What to do with a single, beautiful pomegranate, and a dinner hostess who loves chocolate?

Chocolate Mousse with Olive Oil
Adapted from delicious:days

(Note: Somehow, when reading the original recipe, “3 egg yolks plus 3 egg whites” got translated into 6 eggs, separated. No wonder it made 11 servings instead of 4-6. Do as I say, not as I do.)

6 oz. dark chocolate, chopped
1 oz. white chocolate, chopped
1/2 c. extra-virgin olive oil
3 eggs, separated
1/2 c. sugar, divided
1/2 pint heavy cream

1. Melt chocolates in a double boiler while stirring occasionally. Stir in olive oil, and set aside to cool.
2. Put cream into the bowl of your stand mixer, fitted with the whisk. Beat on high until stiff. Scrape into a bowl, and refrigerate.
3. Put egg yolks and half of the sugar in the bowl of your stand mixer. Beat on medium speed until very pale and thick, about five minutes. Scrape into another bowl, and set aside. Clean your stand mixer bowl and whisk.
4. Put egg whites into the stand mixer bowl. Beat until foamy, then add remaining sugar, and continue to beat until stiff, glossy peaks form.
5. Put chocolate mixture in a large bowl, and fold in the remaining ingredients in this order: egg yolks, egg whites, and cream.
6. Dish out into individual ramekins, cover with plastic wrap, and refrigerate.

We topped these with pomegranate seeds. Beautiful, and delicious.