Chocolate mousse and clementine gateau with Prune kernel oil

chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil


  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.