769- Chocolat & Mandarine Verrine / حلي الشكلاطة و المندرين

Ingredients

Crumble:
50g butter
50g white granulated sugar
50g almond powder
40g all purpose flour
10g cocoa powder

Chocolate Cream:
90 grams Carrefour dark chocolate
100 ml heavy cream
150 ml milk
2 egg yolks
30 grams white granulated sugar

Mandarin Curd:
12 large mandarin
2 egg yolks
5g corn strach
40g butter
40g white granulated sugar

Directions

Step1: Crumble
1- In a bowl, place all the ingredients
2- Mix with your fingers or a fork until you have a sandy texture
3- Place in a baking sheet covered with baking paper
4- Bake for 10 minutes at 180C

Step 2: Chocolate Cream
5- Finely chop the chocolate and place it in a bowl
6- In a saucepan over medium heat, pour the milk and cream and bring to a boil.
7- In a bowl, place the egg yolks with the sugar, and using a whisk, whip lightly.
8- Add the hot milk by pouring it little by little while mixing.
9- Pour the mixture back into the pan on low heat and cook while mixing until the cream thickens. Your cream should coat your spatula, Remove the spatula from the cream and make a trace with your finger, the trace should stay visible and the should not move. Watch the cream because if it cooks too much, you will have clumps of eggs that will give an unpleasant taste to your cream.
10- Remove from the heat and pour the cream through a sieve on the chocolate.
11- Whip the cream until all the chocolate is melted and you have a smooth and shiny cream.

Mandarin Curd:
12- Peel the mandarins then place in a blender and mix everything
13- Sift the mixture obtained to keep only the tangerine juice
14- Pour into a saucepan and place over medium heat. Cook until the juice has reduced to half. you should have about 180g
15- In a bowl, mix egg yolks, sugar and corn starch, add the hot mandarin juice and mix.
16- Put back in a saucepan and cook until the cream thickens. Remove from the heat and add the butter. Mix

Assembling:
17- In verrines, place some crumble, pour a layer of mandarin curd over it, then a layer of chocolate cream.
18- Cover the verrines with cling film and place in the fridge for at least 4 hours.
19- Decorate with crumble, and a slice of mandarin.