Frédéric Bau, École du Grand Chocolat Valrhona

Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries

Name: Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 vanilla bean; ⅔ cup plus 2 teaspoons (190 ml) whipping cream, well chilled; 4 egg yolks; 2 ⅔ oz. (75 g) raspberries; 1 ¾ oz. (50 g) blueberries; 2 ¾ oz. (80 g) bittersweet chocolate, 70 percent cocoa; 2 ¾ oz. (80 g) bittersweet chocolate, 70 percent cocoa; 2 tablespoons (1 oz./25 g) granulated sugar; 2 tablespoons (1 oz./25 g) granulated sugar; 2 tablespoons (1 oz./25 g) granulated sugar; ½ teaspoon (1 g) agar-agar powder; ½ cup plus 2 teaspoons (135 ml) whole milk; ½ cup plus 2 teaspoons (135 ml) whole milk

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 40

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Cooked vanilla cream

¼ cup (65 ml) whole milk
¼ cup (1 ¾

Europe
France
Dessert
Mediterranean
Gluten-free
Vegetarian
Microwave

Method

Prepare the cooked vanilla cream. Preheat the oven to 200°F (90°C–100°C). Bring the milk and sugar to the boil in a saucepan. Slit the vanilla bean and scrape the seeds out into the hot milk. Leave to infuse for a few minutes and then filter through a sieve.

Combine the chilled