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Home / Raspberry, Chocolate & Hazelnut Crunch Verrine

Raspberry, Chocolate & Hazelnut Crunch Verrine

Raspberry, Chocolate & Hazelnut Crunch Verrine


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Chocolate Crumble
  • Raspberry Mousse
  • Final Assembly

Chocolate Crumble

150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
150g (5.3oz)
38g (1.3oz)
1 pinch
113g (4.0oz)
75g (2.6oz)

Method of Preparation

  1. Combine dry ingredients in a mixer with a paddle attachment.
  2. Add cold butter and cut into the mixture until it resembles coarse sand.
  3. Melt the chocolate.
  4. Slowly pour melted chocolate over the mixture just until it comes together.
  5. Turn the mixture out onto a parchment lined sheet tray and refrigerate until firm.
  6. Crumble mixture by hand into small pieces onto a silpat lined baking sheet
  7. Bake in the oven at 176°C/350°F until done.
  8. Remove from the oven and allow it to cool slightly; toss gently in Mycryo.

Raspberry Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
75g (2.6oz)

* can be replaced with

Method of Preparation

  1. Add heavy cream, milk and in a mixing bowl.
  2. Whip to soft peaks and add ; whip to medium peaks.

Final Assembly

as desired
as desired

Method of Preparation

  1. Place Chocolate Crumble in the bottom of a verrine glass.
  2. Pipe Raspberry Mousse on top of Chocolate Crumble.
  3. Allow the mousse to set completely in the refrigerator.
  4. Pipe a layer of on top of Raspberry Mousse.
  5. Garnish as desired with .