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