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Place a heatproof bowl over simmering water, and melt chocolate. Remove bowl from pan and set aside for a few minutes to cool.
Whisk the egg whites and a pinch of sea salt to soft peaks in a mixing bowl.
Tip the sugar and egg yolks into a separate mixing bowl. Whisk until pale and fluffy. Mix in the olive oil, then stir in the melted chocolate.
Combine a large spoonful of the egg white and the chocolate mixture. Gently fold together, being careful not to overwork the mixture. Add the remaining egg white and gently fold until completely mixed. Divide between 2 glasses and chill for 1 hour to set.
Take the mousses out of the fridge 10 minutes before serving. Garnish with a pinch of sea salt and the edible gold glitter.
