Step 1

Begin by making the mousse. Separate egg yolks and place in a large mixing bowl; reserve the whites for the candied walnuts. Whisk the yolks with ½ cup powdered coconut sugar until they turn pale yellow.

Step 2

In a medium saucepan over medium heat, warm up almond milk and coconut cream, stirring for about 3 minutes, until mixture has reached a boil. Remove from heat.

Step 3

Add some of the warm milk to the arrowroot until all clumps have dissolved and transfer back to the saucepan.

Step 4

Temper the eggs: whisk the cream mixture gradually into the egg yolk mixture, stirring constantly. Pour egg yolk and cream mixture back into the saucepan and add the cocoa powder, sea salt, and vanilla extract.

Step 5

Cook over medium heat stirring constantly with a heatproof spatula, making sure the corners of the saucepan are not burning. This mixture should turn into a custard consistency thick enough to coat a spoon. This should take about 2-3 minutes.

Step 6

Remove from heat and press through a fine mesh strainer into a large mixing bowl. Whisk in the chopped chocolate pieces until melted, then divide among 6 separate serving bowls. Set aside for 10 minutes before covering and transferring to the refrigerator for 40 minutes.

Step 7

Make the candied walnuts by preheating the oven to 250°F and line a baking sheet with parchment paper. Place a quarter of the egg whites in a small mixing bowl and whisk for 30 seconds. Add the remaining 2 tablespoons of coconut sugar, black pepper, and walnuts and mix.

Step 8

Drain walnuts in a mesh sieve and arrange a single layer on lined baking sheet. Bake for 15 minutes, then remove from the oven, flip walnuts, and bake for another 15 minutes. Remove walnuts from the oven and let cool.

Step 9

Remove bowls from the refrigerator, drizzle with olive oil, and add the walnuts and the optional salt and cacao nibs.