10 min · 4 verrines of 180 ml · Keep refrigerated
Pair the intensity of dark chocolate with the fruity freshness of acai in this verrine created by chef Matthieu Payet-Godel. The acai and banana base adds a smooth texture and fruity note that contrasts with the chocolate mousse, while the cocoa nibs add a crunchy finishing touch.
A simple recipe to prepare, offering an original individual dessert that can easily be replicated during service.
Ingredients you’ll need
For the acai base
- 2 Nossa! Standard organic acai portions (200 g)
- 1 banana (100 g)
Chocolate mousse
- 150 g dark chocolate
- 4 eggs
- 2 g fleur de sel
Finishing
-
30 g cocoa nibs
Preparation
Prepare the chocolate mousse
Melt the dark chocolate in a bain-marie until smooth and uniform.
Separate the egg whites from the yolks. Mix the yolks with the fleur de sel, then gradually incorporate the melted chocolate, stirring until the mixture is smooth.
Whip the egg whites until firm peaks form. Gently fold them into the chocolate mixture using a spatula, lifting the mixture to keep the mousse light.
Prepare the acai base
Blend the Nossa! organic acai portions with the banana until smooth and creamy.
Assemble the verrines
Divide the acai base among four 180 ml verrines.
Gently add the chocolate mousse on top, then finish with a thin layer of cocoa nibs.
The verrines can be served immediately to preserve a thicker texture. If preparing them in advance, refrigerate until serving.
Professional catering tips for preparing this recipe
Prepare the verrines in advance. This recipe is well suited to preparation before service. Keep the verrines refrigerated and add the cocoa nibs at the last moment to preserve their crunch.
Work with acai at the right texture. Blend the acai with the banana until the base is smooth enough to facilitate assembly and create an even layer in each verrine.
Take care with the presentation. Use a piping bag or spoon to add the chocolate mousse neatly and create well-defined layers.
Adjust the quantities to the service format. The recipe makes 4 verrines of 180 ml. You can adjust the proportions according to the container used and the desired portion size.
What is the cost price?
Based on average prices observed in France, this recipe represents approximately €8.20 in ingredient costs for 4 verrines, or €2.05 per verrine.
The calculation includes the acai, banana, dark chocolate, eggs, fleur de sel and cocoa nibs. It does not include the cost of the verrine, labor, storage costs or other service-related expenses.
These amounts are indicative: the actual cost may vary depending on the prices negotiated with your suppliers and the products used.
Key takeaways
This verrine combines acai, banana and dark chocolate in an easy-to-prepare individual dessert. The fruity base provides a smooth texture, while the chocolate mousse and cocoa nibs create a contrast of textures and flavors.
With just a few ingredients and a quick preparation, this recipe can easily find a place on a dessert menu or in an event offering.
Did you enjoy this recipe?
Discover the other recipes by chef Matthieu Payet-Godel: 4 acai bowl recipes by Matthieu Payet-Godel to enhance your menu