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Speculoos Verrines with Mascarpone Cream
Fresh and indulgent verrines made of crumbled speculoos biscuits, a chocolate‑cream ganache and a light mascarpone mousse. An elegant dessert, quick to prepare and perfect for hot summer afternoons.
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Critical Success Points
- • Obtain a very fine speculoos powder to avoid lumps.
- • Heat the cream without burning it before adding the chocolate.
- • Whip the cream with a very cold cream and a pre‑chilled bowl.
- • Let the ganache and mousse firm in the refrigerator before assembly.
Safety Warnings
- • Boiling cream can cause burns; handle with care.
- • The food processor has sharp blades; unplug it before removing the biscuits.
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