- Break the white chocolate and melt over a bain-marie with 5 cl of double cream. - Whip the remaining 35 cl of double cream. - Once the chocolate has melted, mix into the whipped cream. - Pour into the verrines and leave to set in the fridge for 30 mins.

In the meantime:

- Break the dark chocolate and put it to melt with the butter in a pan over hot water. - Separate the egg yolks from the whites. - In a bowl, add the egg yolks and whisk in the caster sugar until the mixture turns pale. - Whisk the egg whites with the icing sugar until stiff. - Pour the melted chocolate over the egg yolks, mix well and carefully add the egg whites.

Preparing the verrines:

- Take the verrines from the fridge, sprinkle with the dark chocolate mixture. - Leave to set for at least 1 hr before serving.

When ready to serve, crumble the Gavottes and sprinkle the top with.