Triple Chocolate Verrines (Sweet Treats)

 

12 verrines

• 1 sachet of neutral gelatin of 7 gr
• 60 ml water
• 625 ml cooking cream 15%
• 2 ml vanilla
• 60 gr white chocolate cut into pieces
• 80 ml milk chocolate chips
• For the dark chocolate fondant
• 80 ml milk
• 60 gr 70% dark chocolate cut into pieces
• 15 ml orange zest

1. Place 12 verrines in the freezer.
2. In a bowl, mix the gelatin with the water and let it swell for 2 to 3 minutes.
3. In a saucepan, heat the cream with the vanilla until it starts to simmer; add the gelatin.
4. Place the white chocolate in one bowl and the milk chocolate in another; divide the hot cream between the two bowls.
5. Mix until the chocolates are melted; let cool.
6. Remove the verrines from the freezer; Divide the milk chocolate mixture into the verrines (if the chocolate is still too hot, wait a few minutes before filling the verrines).
7. Place the verrines back in the freezer for 5 to 6 minutes, until the surface of the chocolate has set.
8. Divide the white chocolate mixture into the verrines and refrigerate for 1 to 2 hours.
9. When the white chocolate mixture has set, prepare the dark chocolate fondant.
10. Heat the milk in the microwave for 1 to 2 minutes; add the dark chocolate and zest.
11. Let it melt then stir; let it cool for 2 to 3 minutes in the fridge.
12. Divide the chocolate fondant into the verrines; refrigerate until ready to serve.

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