Chocolate mousse verrines

A simple but delicious summer recipe that works well as a small treat along with the Getting Late cocktail (post coming soon).

Using chocolate banana brownie as a base for the dark chocolate mousse, the verrines are topped off with fresh cherries and raspberries to add some acidity and lightness. The mousse is made with egg yolks, whisked and cooked with sugar syrup – a pâte à bombe, which makes the taste richer than the egg whites method. For the brownie base I used less sugar, which i have replaced partly by mashed bananas.

RECIPE

(for 25 small 75ml verrines)

Brownie

(The recipe suffices for a 26 cm cake mold – you will have some leftover)

  • 300g dark chocolate
  • 160g butter
  • 4 eggs
  • 100g sugar
  • 2 ripe bananas, mashed
  • 200g flour
  • pinch of salt
  • 1tsp coffee powder
  • 1 dash vanilla extract

Preheat the oven to 180°C.

Start by melting the butter and the chocolate over a bain marie. Meanwhile, beat the eggs with sugar until the mixture gets fluffy. Add the mashed bananas, salt, vanilla and coffee, then the chocolate mixture. Mix gently with a spatula. Finally, fold in the flour. Bake in a buttered cake pan (I prefer to add a layer of parchment paper on the bottom as well), for about 20min.

Chocolate mousse
  • 50g water
  • 150g sugar
  • 120g egg yolks
  • 250g dark chocolate (around 60% of cocoa content works the best)
  • 350g whipped cream
Melt the chocolate over a bain marie. When completely melted, set aside and let cool to room temperature. Meanwhile whip the cream until soft peaks form. Keep it in the fridge for later.
For the syrup, mix water with the sugar in a small saucepan and heat on medium heat. Check the temperature with a thermometer. When it reaches 100, start whisking the egg yolks so they double in size. When the syrup reaches 120, slowly pour it over the egg yolks, while constantly mixing. Continue to whisk until the mixture cools down to room temperature. This is your pâte à bombe.
With a spatula, fold the whipped cream into the chocolate. Mix thoroughly but do not over mix. Combine this mixture with the pâte à bombe. Refrigerate until use.

 

  • 200g fresh cherries
  • 150g fresh raspberries

 

ASSEMBLY

Crumble up some of the brownie on the bottom of your glass. Pipe over a generous amount of the mousse. Let set in the fridge. To decorate, add fresh cherries and raspberries, and sprinkle with some more brownie bits.

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