Hazelnut Chocolate Olive Oil Mousse

Toasted Hazelnuts
18 Preheat oven to 350℉ (180℃). 
19 Place whole hazelnuts on a baking tray and toast on middle rack for 10-12 minutes until fragrant.
20 Place hot hazelnuts in a kitchen towel and rub together to remove the outer skin. 
Hazelnut Butter
21 Blitz skinless toasted hazelnuts in a food processor with the powdered sugar until smooth and creamy. This will take about 2-3 minutes. 
23 Measure out 85 grams (1/3 cup) of the hazelnut butter for the mousse. Store the rest at room temperature for another recipe.
Hazelnut Chocolate Mousse
24 PREP: Read through all the steps first. In a large bowl, with an electric hand mixer, whip the cold heavy cream until medium-stiff peaks . Cover the bowl with plastic wrap and refrigerate until ready to use.
2 Melt Chocolate: Place chopped chocolate in a heatproof bowl over a shallow pot of simmering water to create a double boiler or melt in the microwave in 30 second intervals. Stir until melted and smooth.

3 Stir in the salt, olive oil, followed by the reserved 85 grams (1/3 cup) of the toasted hazelnut butter. 
25 Whisk in the espresso powder, vanilla, and orange zest. Set aside to cool slightly.
17 Egg Yolks & Sugar: In a large bowl, whisk the egg yolks with half of the sugar (25 grams | 1/4 cup) until pale in color and foamy. About 2-3 minutes.
26 Fold the egg yolks into the chocolate mixture with a spatula until just combined.
5 Egg Whites & Sugar: In a separate large bowl with hand mixer, whip the egg whites until soft peaks form. Slowly pour in the remaining sugar while continuing to whip until the mixture forms glossy, stiff peaks.

7 Fold In: Fold 1/3 of the egg whites at a time into the chocolate mixture with a spatula until there are no more white streaks. The chocolate mixture will lighten in texture as the egg whites are folded in. Use the spatula in a figure eight pattern, folding upward from the bottom of the bowl to prevent stirring.
27 Then, fold in 1/3 of the heavy cream at a time into the mousse until there are no more white streaks. Careful not to stir and deflate the mousse.
Transfer & Chill
8 Use a spoon or piping bag to transfer the chocolate mousse into glass goblets, cups, ramekins or serving bowls. 
9 Cover with plastic wrap and place in the fridge to chill for 1-2 hours to set.  
Chocolate Whipped Cream
12 Combine ingredients into bowl of stand mixer and whip on high with whisk attachment until thick and fluffy. Spoon or pipe onto chocolate mousse before serving.
Chocolate Shavings
15 Take a chunk or bar of dark chocolate and scrape with a vegetable peeler over the whipped cream topped mousse.