Olive Oil Chocolate Mousse
180 gr dark chocolate, chopped
1/4 tsp sea salt
3 tablespoons Ol-eve thyme honey
6 tablespoons Ol-eve organic extra virgin olive oil
1 ½ cups coconut milk (from a can)
Melt the chocolate in the microwave or in a bain-marie (double boiler). If using a microwave heat for periods of 15 seconds and stir well in-between, so the chocolate doesn’t burn.
Whisk in the salt and honey, then add the olive oil and whisk again until smooth. Add the coconut milk and continue whisking until fully incorporated.
Pour the mousse into 4 glasses or small bowls and place in the refrigerator to set.
Serve with a few berries if desired.
You can substitute the honey with agave syrup (try 2 tablespoons of Ol-eve agave syrup with hibiscus) or coconut sugar (try 3 tablespoons Ol-eve coconut sugar). If using coconut sugar whisk it into the chocolate while it’s hot and let it sit until completely melted and smooth. Then continue as per recipe, warming the mixture if necessary to whisk.