Quick dark chocolate mousse with olive oil and salted pretzel crumb

Place chocolate in a heatproof bowl. Place half the cream and cinnamon in a small saucepan over medium-high heat and bring to a gentle simmer. Strain over chocolate (discard cinnamon quill) and stand for 3 minutes. Whisk until smooth and combined; refrigerate to cool briefly (10 minutes).

Whisk remaining cream until soft peaks form. Fold cream into the chocolate mixture in three batches, then transfer to a large serving bowl, cover and freeze to firm (45 mins to 1 hour).

Meanwhile, for salted pretzel crumb, combine ingredients in a food processor and pulse until coarsely chopped. Transfer to a bowl with ½ tsp sea salt flakes and stir to combine.

Drizzle chocolate mousse with olive oil to taste and scatter with salted pretzel crumb to serve.