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Chocolate Cream, Clementine Salad

Quantity :


Cooking time :

Preparation time:

15 minutes


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. 



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. 



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

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