Patrice Demers’ Dark Chocolate Mousse with Clementine Juice, Olive Oil and Fleur de Sel

Patrice Demers’ Dark Chocolate Mousse with Clementine Juice, Olive Oil and Fleur de Sel

  • Preparation 1 h
  • Chilling 8 h
  • Servings 8
  • Vegetarian
  • Nut-free
  • Gluten-free

Categories

Ingredients

  • Chocolate Mousse

    • 300g dark chocolate (60% cocoa or more) pistoles
    • 2 cups (480g) 35% cream
    • 1/2 cup (120g) 35% cream
    • 1/2 cup (125g) milk
    • 2 tablespoons (24g) sugar
    • 3 egg yolks
  • Clementine Juice

    • 2 cups (500g) clementine juice
    • 2 tablespoons light corn syrup
  • 
Assembly

    • Olive Oil
    • Fleur de sel

Preparation

  • Dark Chocolate Mousse

  • Clementine Juice

  • Assembly

Note from Ricardo

Good to know

The mousse keeps for 3 days in the refrigerator. For a cleaner look, it is possible to mould the mousse into small silicone moulds and freeze. You just have to unmould the mousse and let it thaw in the refrigerator for several hours before serving. For easy handling, I like to place the still frozen mousse on small squares of parchment paper. Once thawed, it is easier to move to the plates.

The clementine reduction will keep for up to 5 days in an airtight container in the refrigerator.

Personal Note