Verrine Végétale


Verrine Végétale

Created by
  • Bertrand Busquet
    Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo
level 2

06 units 

Recipe components

Cocoa Crumble

  • 30g
    Oatmeal flour
  • 10g
    rice flour
  • 20g
  • 45g
    almond powder
  • 20g
    grated coconut
  • 67g
    Coconut sugar
  • 45g
    coconut oil
  • 8g
    mineral water
  • 1g
    fleur de sel
  1. Sift the powders, add the sugar, fleur de sel and cocoa nibs.
  2. Add the melted and warm coconut oil, then add the water.
  3. Bake at 155°C for 13 minutes.


Mousse végétale

  1. Bring the milk to a boil with the agave syrup.
  2. Pour over the chocolate and emulsify using a hand blender.
  3. At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
  4. Gently fold this preparation into the ganache (40-45 ° C).


  1. Pour the mousse immediately in a verrine.
  2. Leave to set at 4 ° C.
  3. Apply the crumble when serving or setting up the display case.