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Strawberry Chocolate Verrine



Make the pudding first.
Heat milk, heavy cream and sugar in a saucepan.
Once the sugar has dissolved, remove the saucepan from the stove.
Dissolve the gelatin in ice water and add to the milk mixture.
In a bowl, add broken up chocolate pieces.
Then pour in Step 1 and let it sit for a minute.
Mix well with a rubber spatula until the chocolate has completely melted.
Strain Step 2 with a tea strainer, place the bowl in ice water and stir as the mixture chills.
Once chilled, divide equally into four containers and refrigerate until they're completely set.
Once the pudding has solidified, set aside 4 of the best shaped strawberries for decoration and cut the remaining strawberries into small pieces to scatter on top of the pudding.
Cut the chocolate spongecake into bite-sized pieces and fill the glasses almost to the top.
Pour 1 tablespoon of milk per glass over the spongecake.
For the chocolate cream.
Whisk the heavy cream.
In a separate bowl, melt the chocolate, then add the heavy cream and mix.
Add the cream to an icing bag with a star-shaped nozzle and pipe.
(Also pipe a little cream where you will place the heart-shaped strawberries).
Cut the portion of the strawberries set aside for decoration into halves and then shape into hearts.
Cut the remaining 2 halves into 4 pieces.
Sprinkle lightly with cocoa powder, decorate with the strawberries and whatever other fruit you have.
The picture shows tangerine and chervil.
Done! The heart-shaped strawberries make this pudding really cute.
They're good for Valentine's Day too.