Chocolate Mousse Verrine

Name: Chocolate Mousse Verrine
Ingredients: 500 g whole milk; 610 g Valrhona Manjari chocolate, chopped; 5 g gelatin sheets; 500 g heavy cream; 1 cup unsweetened shredded coconut; 80 g ground almonds; 80 g shredded coconut; 70 g all purpose flour; 160 g icing sugar; 420 g egg whites; 1 tbsp Versawhip; 1 tsp xanthan gum; 500 g raspberry puree; 5 g agar agar; ½ cup granulated sugar

with Coconut Whipped Ganache & Coconut Sponge

Preparation info

Yields
48
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Chocolate Mousse

8 g gelatin sheets
500 g whole milk
610

Dessert
Low calorie

Method

Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot, bring milk to a boil. Remove from heat and stir in gelatin to dissolve. Pour liquid over chocolate and whisk until smooth. Cool to 40°C before folding in whipped cream. Fill 48 glasses with 1 ounce mousse each and refrigerate until set.