Chocomel: Chocolate and caramel verrins

 Small, is what I like my dessert to be, ^^, but the small size can be big in flavor.

This time it came in a glass, I got the idea after eating the lunch buffet with my friend, but only the chocolate mousse is a bit boring. So I add more flavor into the verrins, the flavor that will accompany the chocolate well "Caramel".
The bottom of the glass is caramel bavarois, the creamy and lovely burnt sugar flavor, then you will face the bitter taste of the dark chocolate, the whipped cream will give this verrins creamy feeling and because we don't add sugar here, the taste is so pure. The last part is the topping, it's the time you have to make the decision, with cocoa nibs, your verrins will be suitable for chocolate lover and grown up, but if you love your verrins to be children friendly, or suitable for everyone, white chocolate will be your choice.
I think both of them are delicious, but if you ask me, I go for the cocoa nibs ^^, you know that I'm the chocoholic, haha.
Serving it with hot tea is great, esp. black tea.

Chocomel: Chocolate and caramel verrins 

Makes 6  (5x6cm glass)

Caramel Bavarois  
-Caramel milk
30g ................................ Granulated sugar
10g ................................ Water
100ml ........................... Milk
-Custard
30g ................................ Egg yolks
10g ................................ Granulated sugar
2g .................................. Gelatin sheets
....................................... Caramel milk

100g ............................. Whipping cream
5ml ................................ Brandy (optional)

Chocolate mousse

50g ................................ Dark chocolate 
25ml .............................. Milk

20g ................................ Egg yolk (about 1 egg yolks)
10g ................................ Superfine sugar
-Meringue
20g ................................. Egg whites
20g ................................. Sugar

50g ................................. Whipping cream

Topping
150g ................................ Whipping cream
.......................................... White chocolate, shaved
........................................... Cocoa nibs

Make the caramel milk:

 Put the water and sugar into a medium saucepan and heat over medium heat, meanwhile heat the milk until almost boiling (you can heat it in the microwave).
When the sugar turn into amber color, pour the hot milk into the saucepan (be careful, the mixture will bubble up), stir to combine.
Pour the caramel milk into the jug.

Bloom the gelatin in cold water.
 Beat together egg yolk and sugar until light in color, pour the hot caramel milk into the egg mixture, whisk all the time.  
Place the mixture over low heatม whisk all the time and heat until 82C. Take the custard out of the heat and stir in the gelatin, stir to combine.
Let it cool completely.

Whip the whipping cream and brandy until ribbon stage, fold 1/3 of the whipped cream into the custard, then fold the custard mixture back into the whipped cream bowl. 
Pour the mixture into the glasses.
Refrigerate until ready to use.

Make the chocolate mousse:

 Warm the milk and pour into the chocolate bowl, then place the bowl over the hot water, stir until the chocolate fully melt, take the bowl out of the bowl of hot water, stir in the egg yolk and superfine sugar.
Make the meringue by whipping the egg white with sugar, then fold the meringue into the chocolate mixture.
Whip the whipping cream until ribbon stage, pour the chocolate mixture into the whipped cream bowl, fold to combine.

Pour the mousse into the glasses.
Refrigerate until ready to serve.
Topping:
Whip the whipping cream until soft peaks form, then pipe over the mousse, then decorate with white chocolate or cocoa nibs.

Chocomel

Chocomel: Chocolate and caramel verrins