Chocolate duo Mousse and Camelina oil

[Mousse]

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

1 bar (48 g) milk chocolate with camelina oil Signé caméline

1,75 cup (473 ml) 35% whipping cream

1/2 cup (125 ml) sugar

1 tsp. (5 ml) vanilla extract

Optional:

[raspberry and camelina compote]

1/2 cup (125 ml) raspberries

1/4 cup (65 ml) sugar

1/4 cup (65 ml) of water

2 tbsp. (30 ml) of plain camelina seeds Signé caméline

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 with the milk chocolate.
4. Place in the refrigerator for 1 hour.

[Optional]

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