To make the espresso chocolate mousse, melt chocolate in a bowl over hot water. Once melted, stir in olive oil and combine well.
Gently fold half of the La Casa Del Formaggio Espresso Flavoured Mascarpone through the chocolate mixture. Cover with plastic wrap placed onto the surface of the mousse and refrigerate for minimum 2 hours.
Assemble the mess in 4 large glasses. Start with dividing the Amaretti crumbs into the base of the glasses.
Using a warm dry dessertspoon, take a scoop of chocolate mousse place in the base of the glass.
Pipe in the extra La Casa Del Formaggio Espresso Flavoured Mascarpone around the chocolate mousse.