Many thanks to George Calombaris for the idea of chocolate and olive oil. We’re all slowly
coming around to the notion that extra virgin lends itself to so many things beyond pasta and
tomatoes. Chocolate and olive oil is actually a brilliant combination, and steeping the chocolate
with lavender prior to mixing the two will yield a subtle and fragrant effect. Piping the mousse into
a sweet and crunchy pastry shell is dead simple and deeply satisfying.