Ingredients for 9 verrines
- 180g baking chocolate
- 20cl liquid cream
- 200g heavy cream
- 2 whole eggs + 1 yolk
- 35g caster sugar
For the whipped cream :
- 150g liquid cream
- 3 tablespoons powdered sugar
In a small bowl, whisk together the eggs and sugar until the mixture whitens.
Melt the chocolate in a bain-marie. Add the creams and the egg + sugar mixture and mix well.
Divide between the verrines halfway up (the cream is very chocolatey, so half verrines are sufficient).
Place the verrines without their lids in your Little Desserts. Pour 50cl of hot water (approx. 50°C) into the base. Close your Little Desserts.
After connecting the appliance, select program 4. The programmed time is 4h.
Leave the verrines to cool and refrigerate for at least 4 hours.
Start whipping the cream. Add the sugar in two stages as the cream begins to rise.
Cover the tops of the verrines with the whipped cream.
