The Best Chocolate Mousse

Ever since I was a child, chocolate mousse has been my favorite dessert...I was often found by my Grandmother, alone in the kitchen eating a whole bowl!

This is a healthier version, simply because it takes honey instead of sugar and olive oil instead of butter! I have one piece of advice...choose organic's the only way I risk eating raw eggs is if I'm sure they really are from free-range hens. 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 weekly baskets of vegetables and fruit at home.

It's worth a try! If you like chocolate mousse you won't regret it, I guarantee.

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 of honey for the egg whites


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

Divide the eggs between two clean bowls of the mixer.

Beat the egg yolks with the 50g of honey. Add the vanilla and beat again to incorporate. Set aside.

Clean the beater bowl and dry well. Beat the egg whites until they begin to foam. Slowly add the honey and beat only until it reaches soft peaks, you don't want the egg whites to be too stiff or the mousse will be too thick...I like it fluffy and soft. Set aside.

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

Place in the refrigerator until serving time (I personally like to eat it at room temperature).