Milk, dark and white chocolate verrines
By ynasira
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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