@mariemorinfr Quel souvenir vous évoquent nos desserts ? 🥄✨ Nous avons posé la question aux Vannetais… et les réponses étaient pleines d’émotion (et de gourmandise 😉) #mariemorin #dessert #foodlovers #bretagne #yummy ♬ Chill Vibes - Tollan Kim

Heart and Soul — For A Dessert Made to Be Shared

Heart and Soul by the Silkroad Ensemble, Yo‑Yo Ma, Lisa Fischer, and Gregory Porter feels like the perfect soundtrack to this Hazelnut Opéra Verrine — a dessert built on layers of warmth, generosity, and shared pleasure. The way the cello opens like a soft inhale mirrors that first spoon sinking into mousse; the voices rise and blend the way ganache melts into praliné; and the whole piece carries the same spirit of togetherness you feel when two friends sit at the piano after a long meal and play Heart and Soul four‑hands, laughing, missing notes, creating something imperfect but deeply human. This verrine is exactly that: a moment meant to be shared, savored, passed around the table — a little edible harmony that brings everyone closer 😉

🎶 🍫 🌰 🍓 ✨ 🎹 🍯 🫐 🧁 💛 🍒 🔥 🍨 🔊 Heart and Soul - Silkroad Ensemble, Yo-Yo Ma ft. Lisa Fischer, Gregory Porter

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🍫 Marie Morin & Her Iconic Mousse au Chocolat à l’Ancienne

The Heart of Chef Éric Morin’s Deconstructed Hazelnut Opéra Verrine ✨

@mariemorinfr Envie de surprendre vos invités avec un dessert gourmand ? Rien de plus facile ! Marie Morin vous propose une recette rapide, simple, et délicieusement savoureuse ! 🤤 #mariemorin #foodtok #recette #gourmand #miam #yummy #pistache #dessert #chocolat ♬ son original - MarieMorinfr

There’s something almost disarming about opening a jar of Marie Morin’s mousse au chocolat à l’ancienne — that first spoon sinking into an airy, velvety cloud that tastes like childhood Sundays, like the warmth of a kitchen you thought you’d forgotten. Chef Éric Morin knows this feeling intimately. It’s why he chooses this mousse as the beating heart of his Deconstructed Hazelnut Opéra Verrine: because its texture isn’t just smooth, it’s emotional; because its chocolate isn’t just rich, it’s enveloping; because one spoonful already feels like a promise of pleasure.

In this dessert, every layer is designed to awaken something: the soft give of the biscuit Joconde, the warm crunch of hazelnut praliné, the slow melt of ganache, the mousse that floats above it all like a sigh. It’s a dessert you don’t just taste — you enter. A little opera of textures, a quiet crescendo of chocolate, hazelnut, and nostalgia.

By the time your spoon reaches the bottom of the verrine, you’re not eating anymore — you’re remembering, craving, surrendering. And the best part? You can recreate that sensation at home, exactly as Chef Morin intended: playful, generous, and utterly irresistible.

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🍫✨ Deconstructed Hazelnut Opéra Verrine

With Marie Morin’s Mousse au Chocolat — Recipe inspired by Chef Éric Morin

🛒 Ingredients

Base
2 Marie Morin Mousse au Chocolat à l’Ancienne 🩷

Biscuit Joconde
3 eggs (150 g)
25 g flour
75 g icing sugar
2 × 25 g sugar
125 g hazelnut powder
125 g egg whites

Praliné
100 g whole hazelnuts
100 g sugar

Chocolate Ganache
150 g chocolate
150 g cream

👩‍🍳 Step‑by‑Step Instructions

1. Prepare the Biscuit Joconde
Preheat oven to 180°C.
Whip the egg whites with 25 g sugar until firm.
In a separate bowl, mix eggs, icing sugar, flour, hazelnut powder, and the remaining sugar.
Fold in the whipped egg whites gently with a spatula.
Spread the batter on a baking tray lined with parchment paper.
Bake 10–12 minutes until lightly golden.
Let cool, then cut circles using a cookie cutter sized to your verrines.

2. Make the Chocolate Ganache
Heat the cream until simmering.
Pour over the chocolate.
Mix until smooth and glossy.
Keep warm or reheat gently before assembling.

3. Prepare the Hazelnut Praliné
Toast the hazelnuts in a dry pan or oven.
In a saucepan, melt the sugar with 1 tbsp water until it becomes a blond caramel.
Remove from heat, add the toasted hazelnuts, and stir.
Spread on parchment paper and let cool completely.
Blend until you obtain a smooth, creamy praliné.

4. Assemble the Verrines 🍫💛
Using piping bags for precision, layer in each glass:
Biscuit Joconde
Marie Morin Mousse au Chocolat
Chocolate Ganache
Hazelnut Praliné
Repeat the layers depending on the height of your verrine.
Finish with a swirl of mousse, a drizzle of ganache, or a shard of caramelized hazelnut for crunch.

🍽️ Ready to Enjoy

This dessert is a celebration of textures — soft, crunchy, creamy, airy — and a tribute to the timeless charm of Marie Morin’s mousse au chocolat à l’ancienne. Classic or revisited, the pleasure is guaranteed.

#ChocolateDream 🍫 #HazelnutMagic 🌰 #FrenchDessert 🇫🇷 #SweetLayers ✨ #GourmetPleasure 💛