Two chocolates mousse and camelina oil

1h20 minutes (including cooling)

5 minutes

6 portions



1 bar (48g) 70% dark chocolate with camelina oil

1 bar (48g) milk chocolate with camelina oil

473 ml 35% whipping cream

1/2 cup sugar

1 C. 1 teaspoon vanilla extract


[raspberry and camelina compote]

½ cup raspberry

¼ cup sugar

¼ cup of water

2 tbsp. of camelina seeds

  1. In a double boiler, melt the chocolate bars separately. Let cool.
  2. Whip the cream with the sugar and vanilla in a bowl, until hard peaks form.
  3. Separate the whipped cream in two mixing bowls. Add the 70% chocolate in one of the two bowls and mix gently. Do the same in the second bowl, but this time with the milk chocolate.
  4. Place in the refrigerator for 1 hour.


  1. In a saucepan, add the water, sugar and raspberries.
  2. Simmer for 5 minutes.
  3. Remove everything from the heat and add the camelina seeds.
  4. Put the mousse separately, in a pocket with a nozzle. Then in the bowls / glasses of your choice, add the raspberry and camelina compote to the bottom (optional). Then put the mousse one at a time (half / half).