Pour this mixture into the verrines, over the 2 other mixtures (white chocolate and nougat). To do this, leave the verrines flat as normal so that the dark chocolate cream covers the other 2.

For the walnut butter. Preheat an oven to 150°C. Toast the walnuts on a baking sheet for 10 minutes. Cool. Transfer to a food processor. Blend till a thick paste.

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