Georges Bouabjian will be sharing his talent and delicious recipes regularly on Fustany.com, starting off with the Three Chocolate Verrines.

INGREDIENTS:
125g Dark Chocolate Couverture
125g Ivory Chocolate Couverture
125g Milk Chocolate Couverture
300g Liquid Crème Fraîche
600g Whipped Cream
90g Butter
50g Sugar
110g Flour
 

PREPARATION:
Dark Chocolate Mousse
 - Boil 120g of Liquid Crème Fraîche, pour over the melted Dark Chocolate Couverture and stir gently
- When the mixture reaches 40° C, incorporate 200g of Whipped Cream
 
White Chocolate Mousse
 - Boil 80g of Liquid Crème Fraîche, pour over the melted Ivory Chocolate Couverture and stir gently
 - When the mixture reaches 38° C, incorporate 200g of Whipped Cream
 
Milk Chocolate Mousse
 - Boil 100g of Liquid Crème Fraîche, pour over the melted Milk Chocolate Couverture and stir gently
 - When the mixture reaches 38° C, incorporate 200g of Whipped Cream
 
Crumble
 - Using a food processor fitted with a flat beater, mix the butter and the sugar, then add the flour and mix well
 - Allow to cool then bake on an oven tray covered with silicone paper at 175° C for approx. 15 minutes until it turns into a golden color
 
 
ASSEMBLY:
 - Place the verrines on a level rack, tilt the rack and pour the Dark Chocolate Mousse into each verrine. Allow to cool in the freezer, making sure the rack is tilted
 - Place the rack back on a level plane, then pour in the White Chocolate Mousse. Allow to cool in the freezer and repeat with the Milk Chocolate Mousse
 - Crush the Crumble into small pieces and decorate the top of each verrine