Chocolate Cream Pie Verrine
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- Chocolate Mousse
- 75 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- 100 g milk
- 500 g heavy cream
- 17 g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) - 28322
- Pannasu Whipped Cream
- 30 g PreGel Five Star Chef Pannasú® (Powdered Whipped Cream Stabilizer) - 70208
- 500 g heavy cream
- Chocolate Cream Pie Verrine
- as needed PreGel Chocolate CrumbOlé® (Chocolate Cookie Crumbles) - 64922
- as needed PreGel Chocolate Topping - 10206
Method of Preparation
Chocolate Mousse
- In a mixing bowl, combine all ingredients.
- Whip to medium peaks and place in a piping bag.
Pannasu Whipped Cream
- Mix together the heavy cream and PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) - 70208 until free of lumps.
- Continue to whip to medium to stiff peaks.
- Pipe as desired.
Cream Pie Verrine
- Place a small amount of PreGel CrumbOle Cocoa Arabeschi- 64912 in the bottom for your verrine.
- Pipe the Chocolate Mousse on top of the PreGel CrumbOle Cocoa Arabeschi- 64912 and allow it to set in the fridge.
- Next place a small amount of PreGel Chocolate Topping - 10206 on top of the mousse.
- Finish the verrine with some whipped cream and a sprinkle of PreGel CrumbOle Cocoa Arabeschi- 64912.