Chocolate Passion Fruit Verrine

Name: Chocolate Passion Fruit Verrine
Ingredients: 504 g (2 cups and 2 Tbsp) whole milk; 616 g (22 ounces) Valrhona Manjari chocolate, chopped; 1008 g (4¼ cups) heavy cream, whipped to soft peaks; 42 g (2½ Tbsp) water; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 2 cans condensed milk; 340 g (1½ cups) passion fruit puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 500 g (17.5 ounces) peanuts; 56 g (2½ Tbsp) corn syrup; 85 g (6 Tbsp) unsalted butter, softened; 125 g (1¼ cups) almond flour; 150 g (1¼ cups) confectioner’s sugar; 100 g (⅓ cup and 1 Tbsp) egg whites; 100 g (⅓ cup and 2 Tbsp) granulated sugar; Few drop of yellow food color

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Mousse

504 g (2 cups and 2 Tbsp) whole milk

Method

Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boil in a small pot. Remove from heat and stir in gelatin to dissolve. Pour hot liquid over chocolate, whisking until smooth. Cool to 104°F before folding in whipped cream. Fill 24 glasses halfway with mousse and refrigerate until set.