Spanish nougat and chocolate verrine : a cute presentation idea !
Today, we offer you a recipe for sweet verrines and super creamy but above all with a remarkable presentation! Here we have combined cream with dark chocolate, white chocolate and Spanish nougat: a winning trio, we assure you. And for an even more "wow" effect, we also invested in the presentation :-D And believe us, it's very easy to reproduce. The proof with our detailed step-by-step explanations below.
Ingredients
Base :
Spanish nougat layer :
White chocolate layer :
Dark chocolate layer :
To decorate :
Materials
- Verrines
- Blender
Preparation
Prepare the biscuit base: mix the biscuits until they are reduced to crumbs. Add the melted butter and mix. Spread the mixture at the bottom of your verrines.
Press the mixture into the bottom of the verrine using your hands or the bottom of a glass so that the base becomes compact. Reserve in the refrigerator.
Nougat layer: place the gelatin in a small bowl and rehydrate it with a little milk.
In a saucepan over medium heat, heat: pour the liquid cream + the rest of the milk. Once hot, add the soft nougat cut into pieces and cook, stirring constantly, until the nougat has dissolved and the mixture becomes a smooth cream.
Add the milk with the gelatin that we had reserved. Cook for a few minutes without ceasing to stir so that the milk does not stick to the sides of the pan.
Take the verrines out of the fridge and place them at an angle. To do this, use a muffin pan or another glass / verrine (more ideas are given in the tips section).
Divide the nougat cream into the different verrines. Refrigerate for about 30 minutes, until the mixture is cold and firm.
White chocolate layer: to make this layer you will carry out the same steps as in step 2 but this time you will replace the nougat with white chocolate. In other words, hydrate the gelatin powder in a little cold milk and set aside. Meanwhile, heat the rest of the milk + the cream over low heat in a saucepan and melt the white chocolate. Then add the milk with the gelatin. Cook for 2 more minutes without stopping to stir then remove from the heat.
Take the verrines out of the refrigerator and place them with the opposite inclination. Divide the white chocolate cream into the different verrines. Place in the refrigerator to allow the mixture to cool and set.
Dark chocolate layer: Do the same as step 2 but this time melting dark chocolate.
Once melted, add the hydrated gelatin to the milk and cook for a few minutes, stirring constantly.
Pour this mixture into the verrines, over the 2 other mixtures (white chocolate and nougat). To do this, leave the verrines flat as normal so that the dark chocolate cream covers the other 2.
Place in the fridge and let them set for about 30 minutes.
Once your creams have hardened, take them out of the fridge and place chocolate shavings on top to decorate.
You can now enjoy your chocolate and nougat verrines!
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Questions
Photos of members who cooked this recipe
Cookware
Observations
How to decorate your verrines?
You can decorate your verrines as you wish. Here, we have opted for white chocolate shavings but you can also choose whipped cream or pieces of Spanish nougat sprinkled on top, crushed almonds, chocolate balls, colored vermicelli...
Can I make this dessert ahead of time?
No problem. This dessert can be made the day before and refrigerated until ready to serve. We advise you to cover the glasses with a plastic wrap so that it does not take on other smells from the fridge. Leave the decoration for the last moment, just before serving.
Can I replace gelatin powder with another coagulant?
Sure. You can replace powdered gelatin with gelatin sheets or agar agar. Not all of them have the same coagulant effect, so the ideal is to adjust the quantities following the manufacturer's instructions.
How do I make my cream layers look like this in my final verrines?
To achieve this triangular aesthetic effect, simply tilt the cups when pouring the creams. You can do this in several ways. We've used other cup holders but you can put a handful of salt on a tray and prop the cups so they're tilted or lean them over the holes in a muffin tin.
What kind of cookies can I use to make the base
You can vary the pleasure of this dessert by changing (among other things) the cookies used for the base. We used classic biscuits without too many flavors, but you can use spicy biscuits (Lotus, Speculoos...), and even Oreo-type chocolate biscuits. You can also crumble some Spanish Nougat and press the crumbs to make a compact layer.
Photos
