EXOTIC & DARK CHOCOLATE VERRINE

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Exotic & Dark chocolate Verrine image

Categories     Chocolate     Fruit

Number Of Ingredients 5

40 g Chocolate Cremeux
1 batch Mango passion fruit coffee
8 g Chocolate streusel
2 g Chocolate Crispearls
25 g Chocolate Mousse

Steps:

  • Pipe 40 g of chocolate crémeux in the verrine and refrigerate
  • Immersion blend half of the mango passion fruit confit to a smooth paste then add 30 g to fresh mango Brunoise
  • Add into the Verrine
  • Add the streusel and Crispearls
  • Pipe 25 g of chocolate mousse and refrigerate
  • Pipe 25 g exotic confit mix
  • Decorate with Crispearls and lime zest

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