Olive oil chocolate mousse with PX almond biscuits

Ingredients

• 170g dark chocolate (at least 70% cocoa solids), broken up
• 4 eggs separated (about 130g egg whites and 60g yolks)
• 50g caster sugar
• 3 tbsp Pedro Ximénez sherry
• 60ml extra virgin olive oil
• 75ml double cream
• 175g plain flour
• 25g ground almonds
• ½ heaped tsp bicarbonate of soda
• 125g light brown soft sugar
• 1 egg
• 1 lemon zested
• 1 tsp vanilla bean paste
• 100ml extra virgin olive oil
• 18 whole blanched almonds

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