Put the chocolate in a bowl, cover it with cling film and transfer it to the microwave for 1.5 minutes at 800 watts until it melts.

Add the oil in a steady stream, mix with a hand whisk until the ingredients are homogeneous and leave the mixture aside.

Beat the egg yolks and half sugar with a mixer until it is foamy (2-3 minutes) and then add the coffee and the brandy to the chocolate mixture we prepared and put it aside in a bowl.

Clean the mixer bowl very well, making sure that there is no water in it.

Beat the egg whites with a pinch of salt with the whisk of the mixer until it is foamy (1-2 minutes). Gradually add the rest of the sugar and beat lightly until it becomes a glossy meringue.

Once the meringue is ready, take a spatula and pour 1/3 of it into the mixture with the chocolate.

Stir well to thin the mixture. Then we take the other 1/3 of the meringue and stir it very lightly with the spatula, making light movements from the bottom up until the mixture is homogeneous (we do this to get a very airy and fluffy mousse). We continue with the other 1/3 and do the same process.