How to make chocolate and caramel verrines with salted peanut praline, an elegant pre-dessert sweet served in a glass
- This recipe from our archives shows you how to create a layered pre-dessert sweet with a light chocolate mousse and indulgent caramel
- The praline must be kept in an airtight container, and if it’s a humid day, can be replaced with a swirl of whipped cream
Verrines are savoury or sweet little bites that are served in small glasses; the savoury ones make an elegant amuse-bouches while the sweet versions are usually served as a pre-dessert – just a few bites before the main dessert.
The glasses used for verrines should be clear and uncoloured, so the contents can be seen.
Chocolate and caramel verrines with salted peanut praline
The salted peanut praline needs to be kept in an airtight container, with desiccant, or it will become damp and soft, instead of crisp. If it’s a humid day, don’t bother making the praline – top the verrines with a rosette of whipped cream, instead.
How to make chicken nuggets with shichimi, furikake and sesame
The recipe for the chocolate mousse is by British food writer Elizabeth David.
If you want to make these sweet verrines into a full-size dessert, double the recipe and layer the mousse and caramel mixtures in larger glasses.
How to make chow mein with pork belly, dried shrimp and vegetables
For the chocolate mousse:
60 grams (2 oz) chocolate, with about 70 per cent cacao content
2 large eggs, at room temperature
A pinch of fine sea salt
10 grams (2½ tsp) granulated sugar
How to make Thai fresh corn and tomato salad, ideal for summer
For the caramel layer:
70 grams (5 tbsp and 2 tsp) granulated sugar, divided
60ml (¼ cup) cream, at room temperature
A pinch of fine sea salt
1 large egg, at room temperature
For the salted peanut praline:
50 grams (4 tbsp) granulated sugar
15 grams (½ oz) roasted salted peanuts
A small amount of cooking oil
How to make salted egg yolk prawns with a Southeast Asian twist
1 Place eight small glasses (such as shot glasses) that hold about 50ml each on a tray.
2 Make the chocolate mousse. Put the chocolate in a bowl, then microwave it on high, stirring every 30 seconds. When the chocolate is about 90 per cent melted, remove it from the microwave and stir, letting the residual heat melt the rest. The chocolate can also be melted by putting it in a bowl over a pan of barely simmering water and stirring almost constantly until it is 90 per cent melted, then removing it from the heat and stirring until completely melted. Cool the chocolate until it is lukewarm but still fluid.
3 Separate the eggs, putting the yolks in one bowl and the whites in another. Whisk the yolks into the chocolate.
4 Use a clean, dry whisk (or an electric mixer) to whip the egg whites with a pinch of salt. When the egg whites are frothy, add the sugar. Whisk until the whites form medium peaks.
5 Working quickly, add half the whites to the chocolate mixture and mix to combine. Add the remaining whites and fold them in gently, trying to maintain as much volume as possible.
How to make double chocolate cherry tarts
6 Divide the mixture between the glasses, filling them halfway. Refrigerate for at least 30 minutes.
7 Make the caramel layer. Put 50 grams of the sugar into a small saucepan. Add a little water (the exact amount doesn’t matter) and stir so the sugar is moistened. Place the pan over a low flame and stir until the sugar is melted. Use a pastry brush dipped into hot water to wash the sugar crystals from the sides of the pan.
8 Cook the sugar until it is slightly darker than medium-brown, then remove it from the heat. Carefully stir in the cream – the mixture will boil furiously and create steam.
9 Pour the mixture into a bowl and cool to room temperature. Separate the egg, putting the white into a bowl. Whisk the yolk into the caramel mixture.
10 Use a clean, dry whisk to whip the egg white with a pinch of salt. When the white is frothy, add in 20 grams of sugar. Whisk the white until it forms medium peaks. Add half of it into the caramel mixture and mix to combine. Add the remaining white and fold it in gently.
11 Carefully pour the caramel on top of the chocolate layer, filling the glasses to the top. Refrigerate for at least two hours.
How to make classic Cantonese mango pudding and mango sorbet
12 Make the salted peanut praline. Lay a sheet of aluminium foil on a tray. Dip a paper towel in cooking oil and very lightly oil the foil and a metal spatula. Finely chop the roasted peanuts.
13 Put the sugar into a small saucepan and add a little water (the exact amount doesn’t matter). Stir to combine, then place the pan over a low flame.
14 When the sugar is melted, wash the sugar crystals from the side of the pan using a pastry brush dipped in hot water. Cook the sugar without stirring until it is slightly darker than medium-brown. Stir in the peanuts, then immediately pour onto the prepared tray.
15 Use the oiled spatula to spread the praline into a very thin layer and leave to cool until hardened.
16 Break the praline into uneven pieces. Lay one piece of praline on top of each verrine and serve immediately. The remaining praline can be stored in an airtight container with desiccant.
Styling: Nellie Ming Lee
