Melt the chocolate in a bowl over a saucepan of hot water. Remember: Don’t let the water into the chocolate or it will sieze up and you will have to start all over again.When the chocolate is melted, slowly stir in the olive oil.
Remove from heat. Place the egg yolks and half the sugar in a mixer beat until pale and thick. Then add the melted chocolate mixture & the frangelico. (if using it) Let sit.Whisk eggwhites until soft peaks form.Slowly add remainder of the sugar until nice and glossy.Gently fold eggwhites into chocolate mixture.Place in a bowl and cover with glad wrap.
Chill in the fridge for at least 4 hours. (Preferably overnight)You won’t need all of the mousse for the cupcakes, so why not place a little in a smaller bowl all for yourself… I did.
You Will Need..The Frangelico is of course optional.
Distribute mixture evenly among the cupcake cases.Place in the oven for about 15-20 minutes or until a skewer inserted comes out clean.
Allow cupcakes to cool in tray before turning out onto a wire rack.
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