Dark Chocolate Mousse with Lavender or Cinnamon oil courtesy of doterra

Dark Chocolate Mousse Infused with *Pure Essential Lavender oil or Cinnamon or Peppermint oil

Serves 6 to 12

*Note: All recipes use 100% pure therapeutic grade organic essential oils labeled for internal use -Do Not use oils unless you have oils approved for internal use-Chef Craig has access to order all of these for you at Wholesale prices

16 ounces of Dark Semi sweet Chocolate(70% at least)

Double boiler (dry bowl for chocolate-vessel with water below)

4 eggs separated-whisk egg yolks and sugar listed below till a ribbon is formed -7 minutes on high speed with an electric beater

-whisk egg whites till stiff in separate bowl-set aside

tsp pure vanilla extract

1/4 cup raw sugar or light brown

Pint of Heavy cream for whipped cream accompaniment(whip with Vanilla extract till peaks form and set in refrig)

Melt chocolate in double boiler-add yolk mixture with 2 drops of either Pure Essential Lavender or Cinnamon oil from Chef Craig ( choose one) or 1 drop of Peppermint oil (Pure Essential Oil from Chef Craig Note:Peppermint oil from  is very strong only one drop will suffice )

 fold in with spatula till blended-remove from heat -fold in egg whites

Fold in and add  1/2 of whipped cream ( reserve the remaining whip cream for garnish

Set in refrigerator for 6  hours prior to serving

Place a 4 ounce serving of chocolate mousse in each serving dish

Top with fresh raspberries and a tsp. Of whipped cream

Serve it up !!!

“Fortify Yourself” Then others”