Since I was a child, chocolate mousse has been my favorite dessert… I was often found by my grandmother, alone in the kitchen, eating an entire 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... it's the only way I risk eating raw eggs if you're sure they're really from grass-fed 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 weekly baskets of vegetables and fruits home.
It's worth trying!! If you like chocolate mousse, you won't regret it, I guarantee.
I hope you like it ♡.
Serves 6
200g of cooking chocolate
1/2 cup of good olive oil
5 eggs
50g of honey for the egg yolks
1 teaspoon of vanilla extract or seeds from half a vanilla bean
90g of honey for the egg whites
Break the chocolate into smaller pieces and place in a bowl over a double boiler (be careful not to let it touch the water). Let it melt. Remove from the heat, add the olive oil and mix well. Set aside.
Divide the eggs into two clean mixing bowls.
Beat the egg yolks with the 50g of honey until very thick, light in color, and tripled in volume. Add the vanilla and beat again to incorporate. Set aside.
Clean the mixing bowl and dry it well. Beat the egg whites until they begin to foam. Slowly add the honey and beat only until soft peaks form; you don't want the egg whites to become too stiff or the mousse will be too thick. I prefer it fluffy and soft. Set aside.
Add the chocolate mixture to the egg yolk mixture and mix gently. Add the egg whites and gently fold them in.
Place in the refrigerator until ready to serve (I personally REALLY like to eat it right away at room temperature).