Pineapple Crushed Verrine on White Chocolate Mousse

Today, here is a recipe that allows us to combine our desire for chocolate (here white chocolate and dark chocolate for decoration) with fruit tasting!

History to find a lower calorie compromise (!) ...

Ingredients for 4 glasses:

125g white chocolate

20cl of whole liquid cream

1 egg white

20 g icing sugar

1 feuille de gélatine

5 cl milk

40g de chocolat noir

1/2 pineapple

50g sugar

1 tbsp of liquid honey

1/2 orange juice

1 lime juice

1 pincée de cannelle

1 tsp of liquid vanilla

  • Preparation of the white chocolate mousse:

Whip the liquid cream with the icing sugar to obtain a whipped cream consistency. Beat the white until stiff. Keep both preparations in a cool place.

Put the gelatin sheet to soften in cold water.

Then melt the white chocolate in a medium-sized bowl in a double boiler and smooth off the heat. Let cool.

Heat (without reaching a boil) the milk in a saucepan. Add the drained gelatin sheet and stir well.

Finally, gently mix the whipped cream and the whipped egg whites with melted chocolate. Then pour in the milk while continuing to mix.

Pour this preparation into 4 glasses, and then place them in the refrigerator for 4 hours.

  • Preparation of crushed pineapple

Peel and cut the pineapple into very small cubes.

Prepare an amber caramel in a saucepan with the powdered sugar and 1 tbsp of water. As soon as the caramel is formed, add the liquid honey, orange and lemon juice, cinnamon and vanilla. Reduce to obtain a syrupy consistency.

Then add the pineapple, and simmer for a few minutes.

Let cool and cool the drained diced pineapple.

  • Decoration

Melt the dark chocolate in a double boiler, once the smooth consistency is obtained, draw a large chocolate cake on a sheet of baking paper. Chill for 10 minutes then cut strips of chocolate of about 1 cm. Then refrigerate for at least 1 hour.

Before serving, place the pineapple crushed on the 4 white chocolate mousse, and decorate with a dark chocolate stick.

My opinion = When tasting, the white chocolate mousse is very smooth and airy, not at all cloying. The pineapple-white chocolate alliance is explosive and interesting!

27th December 2010



  1. Reply


    3th January 2011

    thank you for this beautiful sharing and I take advantage of wishing you a very happy new year 2011, lots of happiness and health.

  2. Reply


    3th January 2011

    elegant presentation it is very appetizing :)
    happy new year 2011! Bize

  3. Reply


    4th January 2011

    Fruit… oh yes fruit! in these post-holiday seasons, they are welcome! thank you…

  4. Reply


    March 18, 2011

    I want to make this recipe but what does “smooth” mean
    Thank you for your reply

    • Reply


      March 18, 2011

      Hello! Good idea to try this recipe, it is simple and tasty.
      The term "smooth" means to homogenize the chocolate by mixing it with a wooden spoon or spatula to obtain a silky consistency.