Babachoc Verrine

Working Method

Composition and Preparation

1. Sponge

  • Mix ingredients during 7 minutes in fast speed
  • Fill a half sphere mini flexipan mold 2/3 with prepared butter
  • Bake for 15 minutes at 180°C , proceed in placing a sheet of parchment paper on top of mold along with a baking tray
  • This will help in obtaining flat base 
  • Let cool down, turn out and place in the freezer

2. Grapefruit Syrup

  • Boil all together, dispose baba inside until they are completely soaked and soft. Drain them on top of a grid

3. One Step Mousse

  • Place cold water followed by One Step Chocolate Mousse in bowl of mixer and mix with a whisk 1 minute on slow speed and 3-4 minutes medium speed, or until mousse starts to stiffen

4. Almond Crumble

  • Mix almond powder, sugar, flour, butter and chopped almonds until a sandy texture is obtained
  • Sprinkle on baking tray and bake at 160°C during 10-15 min, open damper.
  • Let cool down completely
  • Melt cocoa butter and chocolate together, temper at 40°C and enrobe the crumble with

5. Chocolate ring decoration

  • Melt Carat Coverlux Dark. With a use of a mold or acetate sheet proceed in forming chocolate rings 


  • Place a desired amount of almond crumble as base in verrine
  • Proceed in placing chocolate ring in the center
  • With a use of a pastry bag. Fill the ring 1/3 with a chocolate mousse
  • Place a semi-sphere sponge on top of mousse
  • See photo above    

About this recipe

Complexity level: