{"id":4427,"date":"2014-11-02T19:06:53","date_gmt":"2014-11-02T18:06:53","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4427"},"modified":"2014-11-02T19:25:30","modified_gmt":"2014-11-02T18:25:30","slug":"recipe-dark-chocolate-shot-glass-dessert","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-dark-chocolate-shot-glass-dessert","title":{"rendered":"Recipe: Dark chocolate shot glass dessert"},"content":{"rendered":"

The hardest part of this recipe\u00a0is translating the French name of the dessert:\u00a0“verrine<\/strong>“. (This just means that the rest\u00a0is super easy!!!)<\/p>\n

The so-called “verrines<\/strong>” are just small\u00a0glasses<\/strong> used as containers for desserts (but also savoury appetizers, why not!):\u00a0apparently they were “invented” in the mid-90’s and started to gain popularity ever since.<\/p>\n

\"Recipe-Chocolate-custard-verrine10\"<\/a><\/p>\n

I decided to use\u00a0shot glasses<\/strong> for a very simple<\/strong> dark chocolate dessert<\/strong>. These verrines are basically a custard sauce<\/a><\/strong>\u00a0with the addition of dark chocolate<\/strong>.<\/p>\n

\"Recipe-Vanilla-ice-cream-Step11\"<\/a><\/p>\n

The chocolate melts in\u00a0the warm custard sauce but once in the fridge it will make the dessert dense and creamy<\/strong> at the same time.\u00a0Its consistency is quite similar to that of a cr\u00e8me br\u00fbl\u00e9e<\/em><\/a>.<\/p>\n

\"Recipe-Chocolate-custard-verrine09\"<\/a><\/p>\n

This is just a basic recipe, but, oh, do I need to tell you? You can add whatever you want on top<\/strong>: meringue or cookie crumbs, a raspberry coulis, fresh fruits… have fun!<\/p>\n

 <\/p>\n

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Dark chocolate custard verrines<\/h2>\n
\n \n \"\"Print recipe<\/a>\n