Chocolate mousse and blackberry verrine
Recipe for 80 verrines
Chocolate
mousse
ingredients :
- 230 g Alto del Sol chocolate
- 70 g Milk
- 150 g Liquid cream
- 35 g Brown sugar (cassonade)
- 210 g Egg whites
process :
Heat cream and pour over chocolate. Prepare a ganache.
Beat egg whites and stifen with brown sugar. Mix well the two mixtures together.
Pour inside the ‘‘verrine’’ shot glasses. Store in the fridge for 24 hours.
Blackberry
sauce
ingredients :
- 1242 g Sicoly® blackberry purée
- 621 g Water
- 205 g Sugar
- 31 g Pectin
- 31 g Sicoly® lemon semi-candied zest vermicelli
process :
In a saucepan, heat water and SICOLY® blackberry purée. Add pectin and sugar mixture. Leave to reduce to obtain a candied texture.
Once cold, add SICOLY® candied lemon. Mix and place on top of the chocolate mousse.
Finishes
Decorate with half a blackberry and a silver leaf.