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Milk, dark and white chocolate verrines

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Rate this recipe 3.3/5 (108 Votes)

Ingredients

  • 75 g (2¾oz) dark chocolate, roughly chopped
  • 1 tbsp golden caster sugar
  • 2 eggs, separated
  • For the milk chocolate layer
  • 75 g (2¾oz) milk chocolate, roughly chopped
  • ½ tbsp golden caster sugar
  • 2 eggs, separated
  • For the white chocolate layer
  • 2 egg yolks
  • 2 tsp golden caster sugar
  • 1 tsp cold water
  • 150 g (5½ oz) white chocolate, roughly chopped
  • 250 ml (9 fl oz) double cream

Details

servings 8
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Start with the dark chocolate layer. Melt the chocolate and sugar together in a heatproof bowl set over a saucepan of simmering water, making sure the water doesn’t touch the bowl.
Remove from the heat and stir in the egg yolks.

Step 2

In a clean, dry bowl, whisk the egg whites to firm peaks, then fold into the chocolate mixture.

Step 3

Divide the mixture evenly between glasses or shot glasses. Leave to set in the fridge.

Step 4

Next, make the milk chocolate layer as above. Carefully pour it over the set layer in the glasses and return to the fridge.

Step 5

For the white chocolate layer, mix the egg yolks, sugar and water in a heatproof bowl. Set the bowl over a saucepan of simmering water and whisk for 10 minutes.

Step 6

Remove from the heat and continue to whisk until the mixture is thick and creamy.
Melt the white chocolate in separate heatproof bowl over the simmering water, then cool.

Step 7

Lightly whip the cream to soft peaks. Stir the chocolate into the egg mixture, then fold in the whipped cream.

Step 8

Carefully pour the mixture over the set layers in the glasses and chill for at least 6 hours until set.
Serve decorated with grated chocolate.

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