Clementine Cream with Chocolate

Ingredients

• 80 g White sugar (Granulated, preferably cane sugar)
• 100 g Dark baking chocolate (70% cocoa) (Cut into pieces to facilitate melting)
• 3 pcs Whole eggs (Medium size, preferably pasteurized eggs)
• 150 g Shortbread biscuits (Petite Beurre or Digestive type, coarsely crushed)
• 1 c. à soupe Cornstarch (Approximately 10 g)
• 150 ml Fresh clementine juice (About 10 ripe Corsican clementines)
• 1 pcs Clementine for decoration (Use the pulp and white peel in thin ribbons)

Instructions

1. Melt the chocolate

   Place the dark chocolate pieces in a heat‑proof bowl and melt them over a bain‑marie or over low heat, stirring constantly.

   Time: PT5M

2. Press the clementines

   Cut the clementines in half and press them using a citrus press to obtain 150 ml of fresh juice.

   Time: PT5M

3. Mix dry ingredients and eggs

   In a bowl, mix the cornstarch and white sugar, then add the 3 whole eggs. Whisk until a homogeneous mixture is obtained.

   Time: PT3M

4. Incorporate the clementine juice

   Pour the clementine juice slowly into the egg‑sugar‑cornstarch mixture while continuously whisking to temper the eggs.

   Time: PT2M

5. Cook the cream

   Transfer the mixture to the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the spoon (about 8 minutes).

   Time: PT8M

   Temperature: 90°C

6. Cool the cream

   Remove the saucepan from the heat, let it warm for 5 minutes, then cover the surface with plastic wrap, touching it directly to prevent a skin from forming.

   Time: PT5M

7. Crush the shortbread biscuits

   Place the biscuits in a plastic bag and crush them coarsely with a rolling pin or chop them by hand.

   Time: PT2M

8. Assemble the verrines

   In each verrine, place a layer of melted chocolate at the bottom, add a layer of cooled clementine cream, sprinkle crushed biscuits, arrange a few clementine segments and garnish with a thin ribbon of clementine peel.

   Time: PT5M

9. Chill

   Place the verrines in the refrigerator for at least 15 minutes before serving so the chocolate firms slightly and the flavors meld.

   Time: PT15M

   Temperature: 4°C

Nutrition Facts

Calories

464

Protein

6 g

Carbohydrates

47 g

Fat

19 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Dark baking chocolate (70% cocoa): Milk chocolate, White chocolate (changes flavor)
• Instead of Whole eggs: 3 yolks + 3 separated whites, Pasteurized eggs
• Instead of Shortbread biscuits: Graham crackers, Ladyfingers
• Instead of Cornstarch: Rice flour, Arrowroot
• Instead of Fresh clementine juice: Orange juice + lemon (ratio 2:1)
• Instead of Clementine for decoration: Blood orange segments

Equipment Needed

• Saucepan
• Stainless steel or glass bowl
• Whisk
• Silicone spatula
• Grater or knife for crushing biscuits
• Measuring cup
• Plate or small dish for chocolate base
• Plastic wrap
• Citrus press

Critical Steps — Do Not Skip

• Melt the chocolate without water contact.
• Temper the eggs with clementine juice to avoid coagulation.
• Cook the cream over medium heat without letting it boil.

Chef Tips from the Video

• Add finely grated clementine zest to the cream to intensify the aroma.
• Sprinkle a pinch of fleur de sel on the melted chocolate to balance the bitterness.
• Use 70 % cocoa chocolate for optimal contrast with the clementine acidity.

Troubleshooting

Storage

Refrigerator: Store the verrines covered for 3 to 4 days in the fridge.

Freezer: Not recommended, the cream texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The clementine cream can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• The melted chocolate can be gently reheated in a bain‑marie before assembly.