Caramel verrine with chocolate fondant and coffee emulsion Recipe

A melt in the mouth chocolate fondant served with a rich caramel sauce and a creamy coffee emulsion.

  • Preparation
    20mins
  • Cooking time
    25mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Dark chocolate : 110 g
  • Unsalted butter : 115 g
  • Whole egg(s) : 2 whole
  • Caster sugar : 80 g
  • Plain flour : 60 g
  • For the sauce
  • Caster sugar : 100 g
  • Unsalted butter : 25 g
  • Double cream : 150 ml
  • For the emulsion
  • Coffee : 100 ml
  • Icing sugar : 30 g
  • Egg yolk(s) : 1 whole
  • For the biscuit(s)
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • Icing sugar : 45 g
Method
  • 1. FOR THE CHOCOLATE FONDANTS:

    Preheat the oven to 200°C.
    Beat the eggs and the sugar together until you have a pale and fluffy mixture. Melt the chocolate and the butter in a bowl over a pan of simmering water, making sure that the water does not touch the base of the bowl. Once melted, add the flour to the chocolate and mix gently.
    Mix the chocolate/flour/butter with the beaten eggs and sugar.
    Line small stainless steel serving rings with baking parchment. Pour in the chocolate fondant mixture until each mould is 3/4 full. Place in the oven and cook for 6 minutes at 200°C.

  • 2. FOR THE CARAMEL:

    Place the sugar in a frying pan and melt without stirring until you have a golden caramel. Stir in the butter then add the cream a little at a time. Pour the caramel into a bowl or jug and chill.

  • 3. FOR THE COFFEE EMULSION:

    In a bowl, mix the coffee, cream and sugar together. Pour into a syphon and chill. Attach the gas canister to the syphon when ready to serve.

  • 4. FOR THE SHORTBREAD BISCUITS:

    Preheat the oven to 180°C.
    Place all the shortbread ingredients in a bowl and work together with your hands. Place the pastry between two pieces of baking parchment and roll out to a 3mm thickness. Remove the paper and transfer to the oven and bake for 15 to 20 minutes at 180°C. Cut into rounds after 12 minutes and then return to the oven to finish cooking.

    Just before serving, pour your caramel in to individual verrines/serving glasses and place a chocolate fondant on top of the caramel. Serve the shortbread alongside the verrines and finish with the coffee emulsion.

Chef's tip

«Change the flavour of the emulsion by adding your favourite alcohol.»

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