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

Instructions

1. Place the chocolate pistoles in a bowl and set aside.
2. 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.
3. In a saucepan, bring the ½ cup of cream, the milk, and half the sugar to a boil.
4. In a bowl, whisk the egg yolks with the remaining sugar.
5. While stirring with a whisk, slowly pour the boiling liquid over the egg yolks to temper them.
6. 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.
7. Remove from the heat and strain the custard through a fine sieve directly onto the chocolate.
8. Make sure the pistoles are well submerged in the custard and let stand for 30 seconds.
9. With a whisk, combine the custard and chocolate.
10. With a rubber spatula, fold the whipped cream, half at a time, in the chocolate mixture. The mixture should be smooth.
11. Cover the mousse with plastic wrap and let set in the refrigerator for at least 8 hours.