Total Time
2hrs
Prep 2 hrs
Cook 0 mins

A verrine is an appetizer or a dessert that consists of a number of items layered artfully in a small glass. You might have seen in fancy restaurants the long plate with the three small glasses filled with different desserts - like a tasting plate. This recipe is for filling one of those small glasses and is from a local French restaurant near my hometown.

Ingredients Nutrition

  • Coffee Mousse

  • 4 egg whites
  • 18 teaspoon salt
  • 3 tablespoons strong espresso
  • 5 ounces sugar
  • Chocolate Mousse

  • 12 ounces dark chocolate (70% preferred)
  • cacao, preferred
  • 4 ounces butter, room temperature
  • 2 egg yolks
  • 5 egg whites
  • 1 12 ounces sugar
  • Garnish

  • 6 squares milk chocolate (high quality)
  • 6 mint leaves

Directions

  1. Coffee Mousse - Beat the egg whites and the salt until very firm. Add the espresso and sugar while continuing to beat. Refrigerate for 2 hours.
  2. Chocolate Mousse - Melt the chocolate using a bain-marie or in the microwave. After melting, remove from the heat. In another bowl, combine the butter and egg yolks and then add to the chocolate mixture, mixing gently.
  3. In a different bowl, beat the egg whites and the sugar until soft peaks appear. Incorporate a third of the chocolate-butter mixture, mix, and then add the remaining amount, mixing delicately. Refrigerate for 2 hours.
  4. After the refrigeration time, when ready to assemble, place a layer of coffee mousse at the bottom of each verrine, top with a layer of chocolate mousse and decorate with a chocolate square and a mint leaf. Serve cold.