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Makes 24 verrines2 steps
Recipe Step by Step
300g Heavy cream 36%
120g Egg yolks
400g Egg whites
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
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