Chocolate Crisp with Clementine mousse


Make 4 portions

  • Potato Crisps 80 g
  • Dark chocolate 100g
  • Clementine puree 100g
  • Unsalted butter 45 g
  • Double cream 300ml
  • Caster sugar 2 tsp.
  • Egg whites 2 each
  • Gelatin leaves 2 each
  • Shiso Green
  • Melt the chocolate on a stove in a Bain Marie and dip the potato chips into it. 
Let the chips cool down on baking paper.
  • Soak the gelatine leaf in cold water to softened and heat up the double cream in a saucepan.
  • Press the gelatine using your hand to remove the excess of water and mix into the hot double cream, leave to cool down for 20 minutes. 
  • Bring to simmer the clementine puree with the butter and let cool down aside for a few minutes.
  • Whip the egg white to soft pick and then fold into the slightly cooled but not set double cream mixture and clementine puree.
  • Pour the Clementine mousse in a mould and let set in the fridge.
  • Once cold and set, slice the mousse and make the dessert by alternate the chocolate crisp and the slices of mousse.
  • Serve with a orange or clementine coulis and garnish with fresh Shiso Green.

Franck's Advice: This recipe is made using a 75% dark chocolate. You can also using a coulis instead of a puree for the mousse.

Source: Franck Pontais -

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