Eric Lanlard’s triple chocolate verrines

Eric Lanlard’s triple chocolate verrines

Eric Lanlard’s triple chocolate recipe proves that good things come in threes – layers of milk, dark and white chocolate mousse make up this dinner party dessert.

Eric Lanlard’s triple chocolate verrines

If you’re looking for a dinner party pud, then take a look at our three chocolate mousse ideas.

  • Serves icon Makes 20
  • Time icon Hands on 35 minutes, cooking 20 minutes, plus chilling

Eric Lanlard’s triple chocolate recipe proves that good things come in threes – layers of milk, dark and white chocolate mousse make up this dinner party dessert.

If you’re looking for a dinner party pud, then take a look at our three chocolate mousse ideas.

Nutrition: per serving

Calories
173kcals
Fat
13.2g (7.4g saturated)
Protein
14g
Carbohydrates
10.1g (10.3g sugars)
Fibre
0.2g
Salt
0.1g

Per verrine

Ingredients

For the dark chocolate layer

  • 75g dark chocolate, roughly chopped, plus extra, grated, to decorate
  • 1 tbsp golden caster sugar
  • 2 medium free-range eggs, separated

For the milk chocolate layer

  • 75g milk chocolate, roughly chopped, plus extra, grated, to decorate
  • ½ tbsp golden caster sugar
  • 2 medium free-range eggs, separated

For the white chocolate layer

  • 2 medium free-range egg yolks
  • 2 tsp golden caster sugar
  • 150g white chocolate, roughly chopped, plus extra, grated, to decorate
  • 250ml double cream
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Method

  1. For the dark chocolate layer, melt the chocolate and sugar in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the bowl. Take off the heat, then stir in the egg yolks. In a clean, dry bowl, whisk the egg whites to firm peaks, then fold into the chocolate mixture. Divide among 20 shot glasses, then leave to set in the fridge.
  2. Make the milk chocolate layer as above. Pour it over the set dark chocolate layer, then return to the fridge to set.
  3. For the white chocolate layer, put the egg yolks, sugar and 1 tsp water in a heatproof bowl and mix. Set the bowl over a pan of simmering water and whisk for 10 minutes. Remove from the heat and continue to whisk until thick and creamy.
  4. Melt the white chocolate in a separate heatproof bowl set over the simmering water, then cool for a few minutes. Meanwhile, lightly whip the cream in another bowl to soft peaks. Stir the melted white chocolate into the egg mix, then fold in the whipped cream. Carefully pour the mixture over the set milk chocolate layer, then chill for at least 6 hours to set. Serve sprinkled with grated chocolate.

Nutrition

Per verrine

Calories
173kcals
Fat
13.2g (7.4g saturated)
Protein
14g
Carbohydrates
10.1g (10.3g sugars)
Fibre
0.2g
Salt
0.1g

delicious. tips

  1. Please note: Contains uncooked egg

    Serving desserts in small glasses has become popular at parties. This chocolate trio looks great and tastes even better.

Buy ingredients online

Recipe By:

Eric Lanlard

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