Chocolate Moussse with Olive Oil and Flaky Salt

This thrilling Dalíesque marriage of flavors—dark chocolate and fruity olive oil, with a strange and wonderful accent of salt—seems to spell out nueva cocina. But actually, Catalan chocolate–olive oil desserts go back further in time. As historians have told me, after World War II, when luxury ingredients such as chocolate were strictly rationed, Catalans would melt a piece of chocolate, spread it on toast, and sprinkle olive oil and a bit of salt on top for a sweet-savory treat (you