Since I was a child, chocolate mousse has been my favorite dessert… I was found many times by my Grandmother, alone in the kitchen eating a whole bowl!

This is a healthier version, simply because it uses honey instead of sugar and olive oil instead of butter! I have some advice.. choose organic eggs.. the only way I risk eating raw eggs is if I'm sure they really come from free-range chickens. It makes all the difference, and you can tell the quality of the egg by the color of its yolk. I buy mine directly from farmers who bring me home weekly baskets of vegetables and fruit.

Worth a try!! If you like chocolate mousse you won't regret it, I promise.

I hope you like it ♡.

Serves 6

200g cooking chocolate

1/2 cup of good olive oil

5 eggs

50g honey for the yolks

1 tsp vanilla extract or seeds from half a vanilla pod

90g honey for the egg whites

Break the chocolate into smaller pieces and place in a bowl over a bain-marie (be careful not to touch the water). Let it melt. Remove from the heat, add the olive oil and mix well. Reserve.

Divide the eggs between two clean mixer bowls.

Beat the egg yolks with 50g of honey. Until it is very thick, light in color and triples in volume. Add the vanilla and beat again to combine. Reserve.

Clean the mixer rim and dry well. Beat the egg whites until they start to become foamy. Slowly add the honey and beat until soft peaks form, you don't want the egg whites to be too firm or the mousse will be too thick... I like it fluffier and softer. Reserve.

Add the chocolate mixture to the egg yolks and mix gently. Add the egg whites and incorporate gently.

Place in the fridge until it's time to serve (I personally REALLY like to eat right away at room temperature.)