Dark Chocolate Mousse
- Place the chocolate pistoles in a bowl and set aside.
- With an electric mixer, beat the 2 cups cream until the cream forms very soft peaks. It is important not to over whip the cream. Cream whipped to stiff peaks result in a chocolate mousse with a much drier mouth feel. Set the cream aside.
- In a saucepan, bring the ½ cup of cream, the milk, and half the sugar to a boil.
- In a bowl, whisk the egg yolks with the remaining sugar.
- While stirring with a whisk, slowly pour the boiling liquid over the egg yolks to temper them.
- Put everything back in the saucepan and cook over medium heat, stirring constantly with a spatula, until the cream coats the back of a spoon.
- Remove from the heat and strain the custard through a fine sieve directly onto the chocolate.
- Make sure the pistoles are well submerged in the custard and let stand for 30 seconds.
- With a whisk, combine the custard and chocolate.
- With a rubber spatula, fold the whipped cream, half at a time, in the chocolate mixture. The mixture should be smooth.
- Cover the mousse with plastic wrap and let set in the refrigerator for at least 8 hours.
- In a saucepan, combine the clementine juice and corn syrup.
- Cook over medium heat to reduce the juice to half.
- Let cool and refrigerate.
- With a spoon dipped in hot water, make a quenelle of mousse and place in the centre of the plate. Drizzle a tablespoon of clementine reduction around the mousse. Drizzle with olive oil and sprinkle a few grains of fleur de sel.
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.