Duo Choco Verrine Recipe by Pierre Gilson

I. White Chocolate Mousse

Process:

Boil the liquid cream. Add the egg yolks and the caster sugar. Cook at 82/84°C. Add the gelatin. Pour onto the white chocolate. Leave to rest 3 to 4 min then mix together. Whip the liquid cream. When ready, mix gently with the chocolate crème anglaise. Pipe it in the glass.

II. Milk Chocolate Mousse

Process:

Boil the liquid cream. Add the egg yolks and the caster sugar. Cook at 82/84°C. Add the gelatin. Pour onto the milk chocolate. Leave to rest during 3 to 4 min, then mix together. Whip the liquid cream. When ready, mix gently with the chocolate crème anglaise. Pipe it in the glass.

III. Crispy Praliné

Process:

Melt the milk chocolate and mix with the hazelnut praliné and the Crispy crunchies. Lay on a baking paper at 2 mm. Make some rounds at the size of your glass. Chill.

Share