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Melt the chocolate and cool to room temperature. Add the olive oil and set aside.
Combine the yolks and powdered sugar and whisk until foamy, add the chocolate mixture.
beat the whites to a stiff peak, fold the whites into the chocolate.
Line a cake pan or mold with plastic wrap. Sprinkle the bottom with sea salt. Pour the mousse into the mold and chill 8 hours or freeze for 3 hours. Invert onto a plate and peel off the plastic. Garnish with fresh fruit.