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.
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.
For the chocolate mousse:
