Mandarin chocolate verrines

• 10 tangerines
• 200g chocolate
• 50g butter
• 2 eggs
• 1 egg yolk
• 7 tbsp. sugar
• 10cL liquid cream
• 2g agar agar (or a sheet of gelatine)
• 2 tbsp. tangerine liquor
• Chocolate sprinkles

Ganache : for the ganache, make custard with the egg yolk, the sugar and the cream.

Keep the egg white for the foam. When the custard is hot, pour it on the chocolate broken into pieces. Add the butter (minced) on top of it and one tangerine rind.

Let it sit for a minute before making the whole lot homogeneous with a fork or a small whisk, without adding too much air.

Pour in the glasses to make a first layer, and put in the fridge.

Jelly : Extract the tangerine juice. Keep it for later.

Heat the alcohol. Dissolve the sugar and the agar-agar in it and whisk very well.

Add the tangering juice and keep on whisking for one minute, without stopping the heat.

Let it cool until lukewarm, then slowly pour around 1/2cm of this mixture on the ganache. Let it cool.

Mousse : take the segments of the tangerines and cut them into halves. Set aside.

Divide the whites and the yolds for the 2 eggs, and add the white that was kept from the ganache.

Melt the chocolate with the butter in a hot bath.

Meanwhile, whisk the yolks and the sugar until the mixture becomes creamy and white. Add the melted chocolate and butter and mix them well.

Beat the egg whites until stiff with a pinch of salt.

Add them to the chocolate mixture, first putting 1/3 of the egg whites, then adding the rest.

Finally add the tangerine segments and as soon as the jelly is solid, add the mousse.

Let it cool for several hours.