Chocolate Crisp with Clementine mousse


(For 4 portions)

  • 8g potato crisps
  • 100g dark chocolate
  • 100g clementine puree
  • 45g unsalted butter
  • 300ml double cream
  • 2 tsp caster sugar
  • 2 egg whites 
  • 2 gelatin leaves
  • 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 an orange or clementine coulis and garnish with fresh Shiso Green.

Tip: This recipe is made using a 75% dark chocolate. You can also use a coulis instead of a puree for the mousse.

Recipe: Franck Pontais

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