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

Instructions

1. 1

   Place the chocolate pistoles in a bowl and set aside.

2. 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. 3

   In a saucepan, bring the ½ cup of cream, the milk, and half the sugar to a boil.

4. 4

   In a bowl, whisk the egg yolks with the remaining sugar.

5. 5

   While stirring with a whisk, slowly pour the boiling liquid over the egg yolks to temper them.

6. 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. 7

   Remove from the heat and strain the custard through a fine sieve directly onto the chocolate.

8. 8

   Make sure the pistoles are well submerged in the custard and let stand for 30 seconds.

9. 9

   With a whisk, combine the custard and chocolate.

10. 10

    With a rubber spatula, fold the whipped cream, half at a time, in the chocolate mixture. The mixture should be smooth.

11. 11

    Cover the mousse with plastic wrap and let set in the refrigerator for at least 8 hours.