Nigella writes: "I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favorite places to eat in London. Then – as these things tend to happen – I started finding it everywhere. The olive oil doesn’t just bring its resonant flavor to the mousse, it creates its smooth, soft texture. Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can."
Excerpted from the book AT MY TABLE by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Jonathan Lovekin.