Double Layer Dubai Chocolate Mousse Verrines by Chef Yann Dumonceau

CEO, Truffly Made & CEO, Scoritech, Best Baker of France 2009

Sponsored by

Inspired by the viral Dubai chocolate bar, these elegant verrines showcase alternating layers of airy dark chocolate mousse and pistachio kadaif ganache, delivering contrasting textures and rich Middle Eastern flavor notes.

Yield: 4 to 6 verrines (individual dessert glasses)

Pistachio Kadaif Ganache

• 50 g kadaif (kataifi) pastry, finely chopped
• 125 g heavy cream, 35–40% fat
• 100 g pistachio paste
• 20 g unsalted butter, cubed
• 50 g honey
• 1/8 tsp sea salt
• 1/4 tsp LorAnn Pistachio Emulsion

Optional:

• 1 tsp ground cardamom
• 1/2 tsp saffron threads, lightly crushed

1. Preheat the oven to 380°F (193°C).
2. Spread the chopped kadaif evenly on a parchment-lined baking sheet and bake until golden brown and crisp, 6–8 minutes, stirring once.
3. Remove from the oven and cool completely.
4. In a small saucepan, bring the heavy cream just to a boil. Remove from the heat immediately.
5. Add the pistachio paste, butter, honey, salt, pistachio emulsion and the optional cardamom and saffron to the hot cream, whisking until smooth and glossy.
6. Fold the toasted kadaif into the ganache.
7. Allow to cool to room temperature. The mixture will thicken slightly as it cools.

Chocolate Mousse

• 150 g semi-sweet dark chocolate (55%)
• 4 egg yolks
• 10 g sugar
• 4 egg whites
• Pinch of salt

1. Melt the chocolate over a bain-marie (double boiler) until smooth.
2. Remove from heat and cool to lukewarm.
3. Whisk the egg yolks with the sugar until pale, thick, and foamy.
4. Stir the yolk mixture into the melted chocolate until fully emulsified.
5. In a clean bowl, whip the egg whites with the salt to soft peaks.
6. Gently fold the whipped whites into the chocolate base in two to three additions, preserving as much volume as possible.
7. Refrigerate the mousse for 20–30 minutes to firm slightly before assembly.

Assembly

1. Transfer the chocolate mousse and pistachio ganache to separate piping bags.
2. Pipe or spoon a layer of chocolate mousse into the base of each verrine.
3. Add an even layer of pistachio kadaif ganache.
4. Repeat with a second layer of chocolate mousse, followed by a second layer of ganache.
5. Finish with a final layer of chocolate mousse.
6. Cover and refrigerate for at least 2 hours before serving.

Garnish (Optional)

• Toasted kadaif strands
• Crushed roasted pistachios
• Dark chocolate shavings
• Saffron threads or a light dusting of edible gold

Service Note

1. Remove the verrines from refrigeration 20 minutes before service to allow the textures to soften and the flavors to develop fully.

Photos by Yann Dumonceau

(This recipe appeared in the Spring 2026 issue of Pastry Arts Magazine)