Avril Supermarché Santé

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Two chocolate and clementine layered verrine

Preparation time: 20 minutes

Cooking time: 5 minutes + 4 hours rest

Servings: 2 to 4 portions, depending on the size of the glass


Dark chocolate mousse:

300 g soft tofu
1 cup dark chocolate (for a vegan version, look for a vegan chocolate)
1/4 cup unsweetened original almond milk
1 tsp vanilla extract
1 pinch of sea salt


White Chocolate Mousse:

300 g soft tofu
1 cup white chocolate (for a vegan version, look for a vegan chocolate)
1 tsp vanilla extract
1 tsp and a half of clementine juice
The zest of a clementine


  1. In a bain-marie or in the microwave, melt the dark chocolate. Add the almond milk and salt. Mix.
  2. Transfer everything into a large bowl, whipping and gradually add soft tofu, beating with an electric whisk. At the end, add the vanilla extract. If necessary, put the preparation in a blender to make a smoother texture.
  3. Arrange the mixture into a stemware (verrines, Masson pots or wine glasses). Leave 2 to 3 centimeters of space in the jar for the white chocolate cream. Refrigerate at least 1 hour.
  4. In a bain-marie or in the microwave, melt the white chocolate.
  5. In a blender, add the tofu, melted white chocolate, vanilla extract, almond milk, juice and zest of clementine. Mix until smooth.
  6. Add the white chocolate mousse mixture over the frozen dark chocolate mix. Put it back in the refrigerator for 4 hours before serving. The white chocolate preparation will firms up into a cream, not a mousse.
  7. Sprinkle cocoa and clementine zest before serving.


Avril recommends developing this recipe with organic and local foods whenever possible.

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