Instructions
Making the crumble
- Finely grind the hazelnuts in a food processor.
- Use your fingertips to rub the crumble ingredients together.
- Crumble the dough onto a baking rack lined with a baking mat or parchment paper.
- Bake at 180°C for 15 minutes (avoid using the convection setting to ensure even cooking).
How to Make Chocolate Mousse
- Bring a large pot of water to a boil. Break the chocolate into a mixing bowl and place it over the boiling water. Keep the water boiling and let the chocolate melt in a double boiler. Stir occasionally with a small spoon to check if it has melted completely.
- Remove the chocolate from the double boiler and let it cool for a few minutes. Add the heavy cream and stir until the mixture is smooth.
- Crack the egg and separate the white from the yolk. Add a pinch of salt to the white, and beat it until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate mixture using a spatula. Don’t overmix; just enough so that the egg whites are fully incorporated into the chocolate.
- Gather some small glasses. Place about two tbsp of banana in each one. To make the verrines look nice, avoid leaving marks higher up on the rim of the glass. To do this, you can use a small pastry funnel. Gently press down the banana with a small spoon so that it’s all level at the bottom of the glass.
- Prepare a pastry bag fitted with a fairly large tip. Fill the bag with chocolate mousse.
- Next, pipe the chocolate using the pastry bag, moving in circular motions all the way to the rim of the glass. As with the banana, be careful not to get any on the top of the glass.
- Break up the larger pieces of crumble until they are about half a centimeter in size. Sprinkle the crumble over the glasses.
- Keep it in the fridge and serve it well chilled, especially in the summer!