Ginger-Scallion Andalusian Chocolate Mousse

Method

1. Start by prepping your unsalted butter, granulated sugar, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the chocolate mousse and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Serve warm, ideally with something to soak up the sauce.