Chocolate Mousse

Servings: 3 petits pots


220 g. Bitter chocolate

1 Egg (separate yolk from white)

2 Tbsp (30 mL) Milk

1 petit pot (120 mL) Riviera Crème Fraîche

1 Tbsp (15 mL) Sugar

2 Tbsp (30 mL) Maison Orphée Chili Olive Oil


In a double boiler, melt the chocolate with the milk and the chili olive oil. Remove from the heat. In a bowl, whip the yolk with the cream and sugar. Beat the egg white with an electric mixer until stiff peaks form. Mix the chocolate and egg yolk together and gently fold the beaten white. Put the chocolate mousse in 3 petits pots and put in refrigerator for 6. To serve, top with sour cream and a mint leaf.