Chocolate verrines & Christmas clementine

Ingredients

For 8 servings

• •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)

Method

1. 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. 2.Preheat the oven to 180°C in traditional heat.
3. 3.In a salad bowl, mix brown sugar, flour, cocoa and butter. Mix with your fingertips until you get a sandy mixture.
4. 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. 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. 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.