Melt the dark chocolate in a heat-proof bowl over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly for 5 minutes.

Whisk the egg yolks, honey, and vanilla extract into the melted chocolate until well combined. Slowly drizzle in the olive oil while whisking constantly to create a glossy emulsion.

In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites until no white streaks remain.

Spoon the mousse into small ramekins or glasses. Chill in the refrigerator for at least 2 hours to set.

Just before serving, sprinkle each portion with a tiny pinch of flaky sea salt and an extra tiny drizzle of olive oil if you're feeling fancy.