Coarsely chop the cooking chocolate. Melt in a water bath at low temperature. Separate the eggs. Whip the egg yolks and 55 g sugar with the beaters of a mixer in a baking bowl until thick and fluffy. Whip the egg whites with the remaining sugar until stiff. 2.
When the melted cooking chocolate has cooled slightly, stir it into the beaten egg yolks with the whisks of the mixer. Add the olive oil drop by drop. Now add in a thin stream and continue to stir until the mixture has a slightly crumbly consistency.
Fold in the snow with a spatula and continue to mix with the whisks of the mixer until the mixture is homogeneous. Place in the refrigerator for at least 3 hours.
For the sauce, peel a liter of orange with a julienne knife. Squeeze all the oranges, it should yield 300 ml of juice. Pluck about 15 rosemary needles from the branches. Combine the juice in a saucepan with the orange strips, orange liqueur, sugar and rosemary needles and bring to a boil. Cook over medium heat for 20 minutes until a light syrup forms. Cool.
Using a tablespoon dipped in hot water, make dumplings from the mousse and arrange on plates together with the orange sauce.
To make: cut out small balls with a teaspoon, place on a baking tray and set in the freezer. Now cover with white or possibly dark cooking chocolate. Or: bake a sponge cake base, cut twice horizontally and drizzle with orange liqueur.
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