Method

• 1.
  Place the chocolate in a bowl over a pan over simmering water (making sure bowl doesn't touch water). When the chocolate has melted, slowly stir in the olive oil.

• 2.
  Remove from heat.
• 3.
  Place egg yolks and half the sugar in the bowl of an electric mixer and beat until pale and thick, then add the chocolate mixture and Frangelico (if using) and combine.
• 4.
  In a separate bowl, whisk eggwhites with a pinch of salt until soft peaks form, slowly adding remaining sugar. Using a large metal spoon or spatula, gently fold eggwhites into chocolate mixture.
• 5.
  Spoon into individual bowls or cups and chill for at least 4 hours or overnight. Serve topped with hazelnuts and cream.