Chantilly Caramel Verrines on Chocolate Truffon

A pretty verrine to brighten up your dessert!

The caramel & chocolate combination is really delicious. The whipped cream is really light, very airy...

The caramel decoration is also very good to eat!

I let you discover the step by step recipe for 8 verrines.

For the caramel whipped cream: bring 50cl of whipping cream to the boil, add 50g of brown sugar and 15 caramel carambars. Stir well so that it does not stick.

- Pass the resulting cream through a strainer to remove any deposits, then pour into a whipped cream siphon. Add 1 gas cartridge, shake and refrigerate for at least 3 hours.

To make the chocolate truffon: bring 20cl of whipping cream to the boil, melt 80g of dark baking chocolate and 30g of butter in it until you obtain a very smooth ganache.

- Pour the ganache into the glasses up to halfway up then refrigerate for several hours.

For the caramel decoration: melt 250g of sugar with 10cl of water over high heat, once boiling, lower the heat. As soon as the caramel turns golden, stop cooking and place the pan in a bowl of cold water to stop cooking. Take a tablespoon and make small designs on a baking sheet covered with baking paper. Keep cool.

When ready to serve, shake the siphon and place the caramel whipped cream on the chocolate truffon.

Place the caramel decoration and enjoy without waiting!