Plated desserts


Makes 24 verrines

2 steps

Recipe Step by Step


Chocolate Mousse

300g Heavy cream 36%

620gCARAÏBE 66%

120g Egg yolks

400g Egg whites

120g Sugar

Heat the cream and gradually combine with the melted couverture.

Immediately mix using an immersion blender to make a perfect emulsion.

Add the egg yolks.

At the same time, beat the egg whites and sugar until they form soft peaks.

Add one-quarter of the beaten egg whites to the first, hot mixture, at 105-115°F (40-45°C).

Finish off by gently adding the remaining egg whites.


EXTRA NOIR 53% Sponge

280gEXTRA NOIR 53%

130g European-style butter

265g Egg whites

145g Sugar

130g Egg yolks

45g Pastry flour

Melt the chocolate and butter together. At the same time, beat the egg whites with the sugar.

Add the yolks to the first, hot mixture at 120-130°F (50-55°C).

Incorporate the whisked egg whites, then add the sifted flour.

Assembly and finishing



Prepare the sponge and weigh out 1000g to fill a 30 Å~ 40cm frame.

Bake at 355ÅãF (180ÅãC) for 8 minutes.

Once cooled, cut the sponge into cubes.

Spread some sponge mixture between two guitar sheets to make the


Dry these out in the oven at 265ÅãF (130ÅãC) for approx. 10 minutes.

Place the sponge cubes on the mousse, sprinkle on some DARK

CHOCOLATE CRUNCHY PEARLS and add some dried biscuit thins