Here is a rework of the most indulgent dessert of them all: chocolate mousse. For this verrine, chef Nabil Barcous plays silky mousse against crisp crumble. The recipe makes 8 glasses, built from dark chocolate ganache, Petit beurre biscuits and Yab chocolate mousse.
Ingredients for 8 verrines
- 4 pots of Yab chocolate mousse
- 12 Saint Michel Petit beurre Pur Beurre biscuits
- 20 g of sugar
- 20 g of butter
- 10 g of flour
For the ganache: 100 g of dark chocolate and 100 g of crème fraîche.
How to make the crisp crumble
- Blitz the Saint Michel Petit beurre Pur Beurre biscuits to a fine powder.
- In a bowl, mix the sugar and the flour, then add them to the blitzed biscuits.
- Melt the butter and pour it over the dry mixture. Stir to a thick paste.
- Crumble the paste into an ovenproof dish and bake at 160 °C for 10 minutes.
How to make the dark chocolate ganache
Bring the crème fraîche to the boil and drop in the dark chocolate, broken into pieces. Let it melt, then set aside. Fancy another chocolate treat that comes together just as fast? Head for our chocolate fondant, ready in 15 minutes.
How to build the chocolate mousse verrines
- Fill a piping bag with the Yab chocolate mousse.
- Pour a thin layer of ganache into the bottom of each glass, then pipe on a thick layer of Yab chocolate mousse.
- Finish with shards of Saint Michel Petit beurre Pur Beurre crumble.
Verrines and dessert glasses always earn their place at the end of a meal: see also our strawberry sundae cups, for something fruitier.
