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Chocolate Mango Verrine - Vegan and Common Allergen Free

A verrine is an appetizer or dessert made of components layered in a small glass.

The word, which translates to "protective glass" in French, refers to a trend that began in France a decade ago and has spread to the United States and other corners of the culinary world.

Les verrines, as French chefs call them, are served in very small transparent glasses or bowls that highlight layers of color and texture.

You can use any ingredients you'd like to create a verrine.

We have made a Chocolate Mango Verrine using Mango Gelee, Vanilla Ganache, Chocolate Brittle, Chocolate Mousse, and Brownie.

As always, we have made it Vegan and Common Allergen Free so everyone can enjoy.

Vegan Chocolate Mango Verrine

Chocolate Mango Verrine

Layer the components below in a small glass.

Garnish with dark chocolate squares and cubed mango.

Enjoy a delicious and elegant dessert.

Mango Gelee

  • 1 c mango puree

  • ½ tsp Agar Agar powder

  • 3 Tbsp water

  • 3 tsp sugar

  1. Combine all ingredients into a small saucepan.

  2. Bring to a boil.

  3. Let cool for 2-3 minutes. Pour into glasses. Allow to set completely.

Vanilla Ganache

  • 8 oz Amore di Mona Dark Chocolate

  • 8 oz maple cream

  • 2 oz maple syrup

  • 4 tsp vanilla

  1. Melt chocolate (keep in temper)

  2. Warm Maple Cream for 20 seconds. Add Vanilla. Warm for another 30 seconds. (until 85 degrees)

  3. Pour maple cream into melted chocolate. Mix vigorously. Add maple syrup as needed. (until ganache is glossy and silky smooth.)

  4. Layer into glass

Chocolate Brittle

  • 4 oz Amore di Mona Dark Chocolate

  • 2 oz Cocao nibs

  1. Melt chocolate (keep in temper)

  2. Add cocao nibs, pour out onto parchment paper. Using a pallet knife spread out as thin as possible. Allow to set completely.

  3. Layer into glass

Chocolate Mousse

  • 1/3 c Cocoa Powder

  • 6 oz Amore di Mona Dark Chocolate

  • 3/4 oz Agave Nectar

  • 1 2/3 c Hemp Milk

  • 1 tsp Vanilla

  • 3 1/2 oz Dates (about 4)

  1. In a saucepan combine cocoa powder, chocolate, agave, hemp milk and vanilla.

  2. Warm over medium heat until mixture is melted and combined. Whisk continuously.

  3. Transfer to a blender. Add dates. Blend until creamy and slightly thickened.

  4. Transfer to a bowl. Refrigerate until firm and cold. Preferably overnight (at least 4 hours)

  5. Layer into glass


  • 2/3 c Brown Rice Flour (84 g)

  • 1/4 c Tapioca Starch (32.5g)

  • 2 T Cocoa Powder

  • 1/2 tsp Salt

  • 1/2 tsp Xanthan Gum

  • 7 ounces Amore di Mona Dark Chocolate

  • 2 oz Avocado Oil

  • 11 Oz Agave

  • 3 "Flax eggs" (1T flaxseed + 3 T water = 1 flax egg)

  • 2 tsp vanilla

  1. Mix together flax eggs. Set aside for 10 minutes.

  2. Combine dry ingredients.

  3. Melt chocolate, oil, agave and vanilla together.

  4. Mix flax eggs into chocolate mixture.

  5. Add dry ingredients. Mix until smooth and well combined.

  6. Bake for 25 minutes or until top has a matte finish.

  7. Crumble on top of mousse

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