Chocolate Cream Pie Verrine
Ingredients
Chocolate Mousse
Pannasu Whipped Cream
Chocolate Cream Pie Verrine
Instructions
Chocolate Mousse
  1. In a mixing bowl, combine all ingredients.
  2. Whip to medium peaks and place in a piping bag.
Pannasu Whipped Cream
  1. Mix together the heavy cream and PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) – 70208 until free of lumps.
  2. Continue to whip to medium to stiff peaks.
  3. Pipe as desired.
Cream Pie Verrine
  1. Place a small amount of PreGel CrumbOle Cocoa Arabeschi- 64912 in the bottom for your verrine.
  2. Pipe the Chocolate Mousse on top of the PreGel CrumbOle Cocoa Arabeschi- 64912 and allow it to set in the fridge.
  3. Next place a small amount of PreGel Chocolate Topping – 10206 on top of the mousse.
  4. Finish the verrine with some whipped cream and a sprinkle of PreGel CrumbOle Cocoa Arabeschi- 64912.