How To Make Chocolate Mousse & Chantilly

Directions

1. Melt the butter and chocolate in a bain-marie, keeping one square of the chocolate.
2. Whisk the egg whites until they are very stiff while gradually adding the sugar.
3. Add the cream to the melted chocolate.
4. Gently blend the chocolate into the egg whites. Add a pinch of coarse salt.
5. Set aside in the fridge for at least 3h.
6. Toast the buckwheat in a dry frying pan.
7. Whip up the cream with a beater and add 1 generous drizzle of olive oil.
8. 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.