Restaurants›Restaurant e18hteen›Espresso Chocolate Verrine Recipe

Espresso Chocolate Verrine Recipe

Inspired by Restaurant e18hteen

Time40m

Serves4

Chocolate Cookie Crumble Cappuccino Chantilly + Chocolate Crisp Pearls

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Ingredients

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Chocolate Cookie Crumble

5.29 oz (150 g) Chocolate cookies1 3/4 oz (50 g) Unsalted butter

Cappuccino Chantilly

1.06 cup (250 ml) Heavy cream2.03 tbsp (30 ml) Espresso coffee0.71 oz (20 g) Powdered sugar1 tsp Watkins vanilla extract

Chocolate Crisp Pearls

1 3/4 oz (50 g) Chocolate pearls

Method

In a food processor, crush the chocolate cookies until they are fine crumbs.

Melt the unsalted butter and mix it with the cookie crumbs until well combined. Spread the mixture on a baking sheet and bake at 180°C (350°F) for 10 minutes, then let it cool.

Make Cappuccino Chantilly

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form.

Add Espresso and Flavor

Gradually add the espresso, powdered sugar, and vanilla extract while continuing to whip until stiff peaks form.

Assemble Verrine

Layer Ingredients

In a glass or verrine, layer the chocolate cookie crumble, followed by a layer of cappuccino chantilly. Repeat the layers until the glass is filled.

Top with Crisp Pearls

Finish by topping the verrine with chocolate crisp pearls for added texture and decoration.