Since childhood that chocolate mousse is my favorite dessert… I was found many times by my grandmother, alone in the kitchen eating an entire bowl!

This is a healthier version, simply because it takes honey instead of sugar and olive oil instead of butter! I have advice .. Choose biological eggs .. It's the only way I risk eating raw eggs is if you're sure they are really outdoor chickens. It makes all the difference, and you can know the quality of the egg by the color of your yolk. I buy my directly to the farmers who bring me weekly manure of vegetables and fruit to the house.

It is worth trying !! If you like chocolate mousse you won't regret it, I guarantee.

I hope you enjoy ♡.

Serves 6

200g of culinaria chocolate

1/2 cup of good olive oil

5 eggs

50g of honey for gems

1 c vanilla extract tea or half -podding vanilla seeds

90g of honey for the egg whites

Place the chocolate into smaller pieces and put in a bowl in a water bath (care not to touch the water). Let it melt. Remove from heat, add the olive oil and mix well. Reserve.

Divide the eggs with two clean bowls of the mixer.

Beat the gems with the 50g of honey. Until it is very thick, a light color and triple in volume. Reserve.

Clean the mixer rim, and dry well. Beat the egg whites until they start with foam. Slowly add the honey and beat only until soft peaks, you don't want the egg whites to get too firm or the mousse will get thick .. I like it cute and soft. Reserve.

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

Put in the refrigerator until it is time to serve (I personally like to eat at room temperature.)