Trio of Chocolate and Crumble by Cedric Barbaret

Owner, Bistro Barbaret & Bakery, Lancaster, PA

This simple, yet elegant dessert is a chocolate lover’s dream-come-true. The recipe is all about technique – the ganache needs to be at the proper temperature when the medium-peak whipped cream is folded in, and each layer needs to be frozen before the next layer is added. This dessert is also perfectly portable, which means customers can enjoy it anywhere.

Yield: 12-15 portions (in 6-oz jars)

Mi-Amer 58% Dark Chocolate Mousse

• 315 g heavy cream
• 275 g Cacao Barry Mi-Amer 58% dark chocolate
• 500 g whipped cream, medium peaks 

1. In a saucepan, bring the liquid cream to a boil and pour over the chocolate. Burr mix, then allow to cool to 113˚F (45˚C), then fold in the whipped cream.

2. Divide mousse among glasses and freeze.

White Chocolate Blanc Satin 29% Mousse

• 200 g heavy cream
• 295 g Cacao Barry Blanc Satin white 29% chocolate
• 500 g whipped cream, medium peaks

1. In a saucepan, bring the liquid cream to a boil and pour over the chocolate. Burr mix, then allow to cool to 113˚F (45˚C), then fold in the whipped cream.

2. Pipe over frozen dark chocolate mousse layer and freeze again.

Equilibre 36% Milk Chocolate Mousse

• 250 g heavy cream
• 295 g Cacao Barry Equilibre 36% milk chocolate
• 500 g whipped cream, medium peaks

1. In a saucepan, bring the liquid cream to a boil and pour over the chocolate. Burr mix, then allow to cool to 113˚F (45˚C), then fold in the whipped cream.

2. Pipe over frozen white chocolate mousse layer and freeze again.

Almond Crumble

• 200 g unsalted butter
• 100 g granulated sugar
• 200 g all-purpose flour
• 40 g almond flour
• 10 g Maldon sea salt

1. In a stand mixer fitted with the paddle, mix the butter and sugar until well aerated. Add the flour, almond flour and salt and mix until combined. Wrap dough and freeze.

2. Put dough in Robot Coupe and pulse until crumbled. Bake on Silpat-lined sheet pan at 320˚F (160˚C) for about 15 minutes. Cool.

3. Before using, make sure all crumble pieces are small. Top each dessert with a generous layer of crumble before serving.

(This recipe appeared in the Spring 2023 issue of Pastry Arts Magazine)