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Ingredients
- 4 egg whites
- 125g dark chocolate
- 10g butter
- 40g sugar
- 20g buckwheat
- Olive oil
- 100ml whipping cream
Directions
- Melt the butter and chocolate in a bain-marie, keeping one square of the chocolate.
- Whisk the egg whites until they are very stiff while gradually adding the sugar.
- Add the cream to the melted chocolate.
- Gently blend the chocolate into the egg whites. Add a pinch of coarse salt.
- Set aside in the fridge for at least 3h.
- Toast the buckwheat in a dry frying pan.
- Whip up the cream with a beater and add 1 generous drizzle of olive oil.
- Serve the chocolate mousse and the chantilly in quenelles. Add a drizzle of olive oil and a few buckwheat grains. Sprinkle with grated chocolate to finish.
We recommend you enjoy this recipe paired with G.H.Mumm Grand Cordon Brut.
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