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.
- 4 egg whites
- 1⁄8 teaspoon salt
- 3 tablespoons strong espresso
- 5 ounces sugar
- 12 ounces dark chocolate (70% preferred)
- cacao, preferred
- 4 ounces butter, room temperature
- 2 egg yolks
- 5 egg whites
- 1 1⁄2 ounces sugar
- 6 squares milk chocolate (high quality)
- 6 mint leaves
- 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.
- 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.
- 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.
- 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.