115g dark chocolate, ideally Java Grand Cru 64%
130g milk chocolate, ideally Jivara 40%
130g white chocolate, ideally Satin Barry 38%
280ml full fat milk
3 egg yolks
25g caster sugar
50g feuillantine (flaked puff pastry) 50g praline paste
1 leaf gelatine
1⁄2 vanilla pod
530g whipped cream
dark chocolate shavings for decoration
The magic lies in the lightness of the mousses, the delicate chocolate aromas and the balance of flavours. Precision is key – it is the small details that will make the big difference! It’s a lot easier and more manageable if you use chocolate pistoles (drops/buttons), and a cooking thermometer is essential.
The crème Anglaise can be made in advance. Bring 180ml of milk to the boil: in the meantime, beat the egg yolks and sugar until pale. Add the hot milk and heat until the mixture just reaches 84°C. Store in the fridge.
For the dark chocolate mousse, warm 140g of crème Anglaise in the microwave or in a bain-marie and pour it over 90g of dark chocolate. Gently whisk the chocolate mixture to a silky and shiny texture. Delicately fold in 220g of whipped cream. Divide the mousse mixture into 6 verrines, filling each one third full. Set aside to cool.
For the hidden crispy feuillantine element, melt 25g of dark chocolate and 25g of milk chocolate in a bain-marie. Stir in the praline paste, then remove the mixture from the heat. Mix in the flakes of feuillantine and shape into 6 small desert roses. Allow to cool. Place a crunchy rose over the first layer of mousse in each verrine. Return the verrine to the fridge.
Prepare the milk chocolate mousse in the same manner as the dark chocolate mousse, using 105g of milk chocolate, 110g of crème Anglaise and 165g of whipped cream. Pour the mixture over the feuillantine in each verrine. Return to the fridge.
Finally, the white chocolate mousse. Soften the gelatine in water. Scrape the seeds out of the vanilla pod, immerse in 100ml of milk and warm to a maximum of 60°C. Remove from heat and pass through a sieve. Incorporate the gelatine, and pour the milk over the white chocolate and stir gently until the mixture is smooth and silky. Allow to cool to 40°C, then delicately fold in the whipped cream. Fill the verrines, then return to the fridge, allowing at least two hours before serving.