This week is chocolate week, a celebration of chocolate and chocolatiers that culminates in Salon du Chocolat at London’s Olympia next weekend. Chocolate week gave me the excuse for an indulgent, but oh so simple to make, layered chocolate verrine which uses three types of chocolate. Layered into a verrine glass it looks stunning and is sure to impress.
I used three different Valrhona chocolates including the delicious Dulcey blond – a sweet caramalised white chocolate with notes of toffee and rich in both cocoa and dairy butter. It is very rich and I recommend eating it in very small pieces and letting it gently melt in your mouth to experience its full flavour. Use the best chocolate you can for this, it will taste so much better.
The solidity of each layer will vary according to the cocoa solid content of the chocolate – for higher % chocolate add a little more cream. Adjust quantifies according to the size of the glasses you will be serving it in.
- 300ml double cream
- 80g of each of three types of chocolate (I used 3 types of Valrhona including Dulcey Blond)
- Simply finely chop each type of chocolate and place in separate bowls.
- Heat the cream 100ml at a time to just below simmering, and pour over one of the chocolates. Stir well until the chocolate has melted into the cream (you might need to stand it over a pan of gently simmering water).
- Pour the chocolate cream mix into verrine glasses and place in the fridge to set, before adding the next layer.
- Served chilled with a little extra cream.
Many thanks to Valrhona for delicious samples for making this dish.