OLA Chocolate Mousse



2 x 50g Ola Pacifica dark chocolate (vanilla/cinnamon or orange)
4 eggs separated
3 tbsp honey, coconut sugar, raw or caster sugar 
250ml cream

Serves 6


Melt 2x50g Ola Pacifica dark chocolate in a double boiler, (metal bowl set over a pot of simmering water). When all melted turn off heat but leave bowl on pot to keep chocolate melted.

In a separate bowl, whisk the egg whites and 1½ Tbsp of honey until stiff

In another bowl, whisk the egg yolks and 1½ Tbsp of honey 

Lightly whip the cream. 

Using a spatula fold in melted chocolate into the egg yolk mixture

Fold the egg yolk chocolate into the whipped cream 

Fold in the egg whites. 

Spoon into glasses, and leave to chill in the fridge (sets nicely an hour before serving)

Garnish with grated chocolate, blueberries or seasonal fruit 

    A dinner occasion pleaser!

    Tip: Pure ingredient chocolate matters in the result