Chocolate verrines & Christmas clementine
- Total time
- 1 h 24
- servings
- 8 servings
- Dish type
- Dessert
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Prep
21 min
Cook
33 min
Total time
1 h 24
Ingredients
Ingredients
- 1 1 chocolate tablets NESTLÉ DESSERT Black
- 1 c. à café 1 teaspoon unsweetened raw powder – 100% cocoa NESTLE DESSERT
- 60 g 60 g butter
- 55 g 55 g flour
- 60 g 60 g of brown sugar
- 25 cl 25 cl of liquid cream
- 2 c. à soupe 2 tablespoons of maple syrup
- 6 6 clementines
- lemon zest (1 lemon)
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Method
- 1
In a saucepan, bring the cream to a boil, then pour it over the chocolate in pieces. Mix thoroughly until chocolate melts completely, and let cool to room temperature.
- 2
Preheat the oven to 180°C in traditional heat.
- 3
In a salad bowl, mix brown sugar, flour, cocoa and butter. Mix with your fingertips until you get a sandy mixture.
- 4
Spread the mixture on a baking sheet and bake 25 to 30 min. Remove the crumble and let cool completely, it will harden while cooling.
- 5
Peel the clementines and detach the quarters. Cut each quarter into small pieces, and mix them in a salad bowl with maple syrup and lemon zest. Let marinate at least 30 min.
- 6
Just before serving, beat the ganache to the electric drummer to get an aerial rise ganache. Put the ganache in a socket pocket with fluted socket. Garnish the cups with a little crumble, and pocket the ganache over it. Add the marinated clementines, put some crumble back on top of the verrine, and add some clementines.
Source : marmiton
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