It's easy to amaze your guests with this decadent chocolate mousse with a local flavour! A small serving suffices to titillate the taste buds and delight the palates...


6 servings


The coulis

  1. Pour the oil drops on the haskaps (fresh or thawed).
  2. Crush the haskaps until reaching an homogenous texture.

The chocolate mousse

  1. Melt the chocolate and the butter in a bain-marie while stirring.
  2. Remove from heat and incorporate the egg yolks while whisking.
  3. Refrigerate about 20 minutes.
  4. **Whisk the cream with an electric mixer. The cream is whipped when it forms peaks. When it is almost ready, add the icing sugar.
  5. With a spatula, delicately incorporate the cream into the chocolate, folding and refolding. The mixture does not have to be homogenous.


  1. Dispose dessert glass bowls (or glasses) and carefully pour some coulis at the bottom of each one.
  2. Place some chocolate mousse on top of each glass.
  3. Refrigerate 2 hours.
  4. Decorate with chocolate curls or fresh haskaps and serve.

* Save your egg whites and have an extra white omelette tomorrow!

**Place the container in which you will whip the cream along with the whisks in the refrigerator.