30 Yield
Orange and passion fruit add a splash of freshness to this indulgent chocolate Verrine, which utilizes the Cacao Powder collection to its fullest potential.
Shelf life:
2 days

Dacquoise sponge with cacao powder

Used products: Dacquoise sponge with cacao powder

Preparation: Dacquoise sponge with cacao powder

  1. Combine the egg whites and sugar. Whip to form stiff peaks.
  2. Carefully fold in a mixture of the ground almonds, sugar, flour and cacao powder, which has previously been ground in a food processor and sifted to remove any large pieces.
  3. Spread out on a plate about 2 cm high and dust with icing sugar if desired. Bake at 170-180°C.
  4. Once cold, cut out 4,5 cm diameter disks for assembling.

Chocolate crémeux

Used products: Chocolate crémeux

Preparation: Chocolate crémeux

  1. Make a custard heating the milk, inuline and sugar.
  2. Boil, infuse vanilla and pour egg yolks. Pasteurise and dissolve gelatin leaves.
  3. Pour the cream over the cacao powder and the chocolate couverture.
  4. Mix and pour 15 g in 4,5 cm diameter moulds. Freeze.

Orange, vanilla and passion fruit compote

Used products: Orange, vanilla and passion fruit compote

  • 360 g
    orange paste
  • 100 g
    passion fruit puree
  • 100 g
  • 4 g
    Pectine NH
  • 40 g
    invert sugar
  • 1 pod(s)
    Vanilla pod

Preparation: Orange, vanilla and passion fruit compote

  1. Boil whole oranges at least 1 hour until the peel is well hydrated (change the boiled water at least 5 times in the process).
  2. Cut in half and remove the seeds.
  3. Put in a meat mincer until having a granular paste.
  4. Weight the orange indicated quantity and add the passion fruit purée.
  5. Put on the stove and add sugar, previously mixed with the pectine and invert sugar. Heat for 1 minute, infuse the vanilla pod and reserve.
  6. Add 15 g of the preparation in the mold with the chocolate crémeux.

Chocolate mousse

Used products: Chocolate mousse

Preparation: Chocolate mousse

  1. Boil the milk with the inuline and invert sugar.
  2. Dissolve gelatin leaves.
  3. Pour the cacao powder and mix. Add the chocolate couverture and mix.
  4. Check out the temperature and when at 40/45°C, mix it with the cream.
  5. Pour into the molds and freeze.

Cacao meringue

Used products: Cacao meringue

Preparation: Cacao meringue

  1. Whip the egg whites with the sugar until having stiff peaks.
  2. Add the mix of icing sugar and cacao. Mix.
  3. Dry in the oven at 100°C for 2 h.
  4. Reserve in a sealed box.


Used products: Assembling

Preparation: Assembling

  1. 1. Prepare the chocolate mousse and pour at the bottom of a 6 cm diameter and 7 cm height verrine.
  2. Put the 4,5 cm cut Dacquoise disks, the chocolate cream and the fruits compote in the verrine. End with a mousse layer and reserve in the refrigerator.
  3. Add the cacao meringue, the crumble and a salt flower pinch.
  4. Dust with Décor Cacao powder.