{Cherry Chocolate Verrines}
Cherry marmalade:
  • 200g cherry/ sour cherry puree
  • 120g cherries/ sour cherries, cut in half
  • 50g white sugar
  • 5g pectin NH
  • 1g citric acid
  • 2g mint, finely chopped (optional)
Dark chocolate mousse (no gelatin):
  • 120g milk
  • 70g white sugar
  • 55g egg yolk
  • 250g dark chocolate70-75%, melted
  • 300g heavy cream, whipped
Chocolate soil:
  • 200g dark chocolate 60-70%
  • 200g white sugar
  • 75ml water
Cherry marmalade:
  1. Mix the sugar and pectin.
  2. Heat up the cherry puree and fruits to 40C.
  3. Add the sugar and pectin and cook for 1 minute.
  4. Remove from heat and add the citric acid. Add the mint if you want to use any. It is totally optional.
  5. Pour in the verrine glasses and freeze.
Dark chocolate mousse:
  1. Heat up the milk in a pot.
  2. Mix sugar and egg yolk. Pour the milk over the egg yolk and return the pot back on low heat. Cook to 82C.
  3. Remove from heat and strain over the chocolate. Mix well with a blender.
  4. Allow the mixture come to 25-30C.
  5. Fold in the whipped cream.
  6. Pour into moulds over the marmalade and freeze.
Chocolate soil:
  1. Combine the sugar and water in a pot and boil until the sugar syrup begins to very slightly turn golden brown.
  2. Remove from heat and add the chocolate. Mix well. The sugar syrup will make the chocolate seize up and slightly burn into bits of chocolate that look just like soil.
  3. Cool down then spoon the soil over each verrine.
  4. Plant mint or edible flowers in each pot/verrine.
Recipe by Pastry Workshop at https://pastry-workshop.com/cherry-chocolate-verrines-verine-cu-cirese-si-ciocolata/