Christmas verrines in a Belgian chocolate style

Ingredients

For 6 servings

• •1 1 packs of Biscuits à la Cuillère Bonne Maman®
• •1 1 pieces of dark chocolate for chips
• •2 2 spoons of unsweetened cocoa powder
• •200 g 200 g dark chocolate
• •6 6 eggs
• •1 pincée 1 pinches of salt
• •20 cl 20 cl of cold liquid cream
• •30 g 30 g of icing sugar

Method

1. 1.Cut the Biscuits with Bone Mamère® in pieces and spread them in the bottom of the verrines.
2. 2.For chocolate foam: Melt chocolate in a bath or microwave. Out of the heat, add the chocolate egg yolks and mix well. Using an electric whip or drummer, mount the white eggs in snow with the pinch of salt. Then gradually add the chocolate whites with a wooden spoon or a maryse and mix gently until a smooth and supple mixture is obtained. Divide the preparation into the containers and set aside for 4 hours.
3. 3.For chantilly: Place the utensils (sladier, whip) in the freezer or refrigerator for 30 minutes so that they are cold.
4. 4.Pour the cream into the cold salad bowl and put it in chantilly. When it becomes firm, add the ice sugar and beat again. Place the cream in a socket pocket and set aside for 2 hours.
5. 5.When serving, poach the chantilly over it. Sprinkle with cocoa powder and grate chocolate chips.