Chocolate Cream

• 125 ml (½ cup) Milk
• 150 g (1 cup) Dark chocolate pistoles (60%)
• 100 ml (1) Liberté Crème Fraîche

Dressing and assembly

• 45 ml (3 tbsp) Lemon juice
• 60 ml (¼ cup) Olive oil
• 75 ml (5 tbsp) Honey
• 1 Seeds from a vanilla pod
• 6 Clementines peeled with a knife and sliced or divided into segments

Chocolate Cream Preparation 

1. In a small saucepan, bring milk to a to a boil.
2. Place chocolate pistoles in a bowl and pour over the boiling milk; let stand for 30 secondes.
3. With a whisk, emulsify the mixture.
4. Then add Liberté Crème Fraîche and whisk until preparation is perfectly smooth.
5. Cover with a plastic wrap directly touching the cream and refrigerate for at least 8 hours. 

Note

The chocolate cream can be kept in anairtight container in the refrigerator for up to 5 days.

Dressing and assembly

1. In a bowl, whisk together the lemon juice, olive oil, honey and vanilla.
2. Place slices or segments of clementines on a plate.
3. With a spoon dipped in hot water or an ice cream scoop, makea quenelle of chocolate cream and top over salad.
4. Garnish salad with a small spoon of dressing and serve. 

Note

You can replace the vanilla pod with 5 ml ( 1 tsp ) of vanilla extract.