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Chocolate Crisp and Mandarine mousse




  • Melt the chocolate on a stove in a Bain Marie and dip the potato Crisp into it.. Let cool down on a baking paper.
  • soak the gelatine leaves in cold water to softened and heat up the double cream in a saucepan.
  • Press the gelatine in your hands to remove the excess of water and wisk into the double cream until all dissolve.
  • Leave the double cream to cool down for at least 20 minutes.
  • Bring to simmer the Mandarine puree with the sugar and butter, mix well and let cool down for 10 minutes.
  • Mix together the cream and Mandarine mix, whip the egg white to "soft pick" and then fold into the Mandarine mix.
  • Pour the Mandarine mousse into a mould and let set in the fridge for at least 3 hours.
  • Once cold and set, slice the mousse and make the dessert by alternate the chocolate crisp and slices of mousse.
  • Sereve with a orange or other fruit coulis and garnish with Shiso Green or fresh Mint. 

Serving Suggestion

Serve with a glass of Chilled Sauternes.


This recipe is made using a 75% Dark Chocolate, you can also use some flavoured chocolate as long as that still a minimum of 65% cocoa.

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