Quadruple layer chocolate verrine recipe with candy is a perfect dessert for after dinner. It's also a great option to serve at a baby shower and at holidays such as Valentine's Day and Easter. If you love sweets this one is amazing! It is definitely super sweet. The different layers of chocolate mixture including two layers of small pieces of candy are simply delightful.
This recipe includes one of my favorite types of candy, Reece cups. But you can change it to whatever kind of candy you would like to have. And if you would like to add a white chocolate layer to this delicious dessert, that is an option too. In this recipe, instead of using heavy cream, I make from scratch mousse. And then turn it into chocolate mousse by using chocolate chips.
Are you wondering what verrines are? Verrines are simply small glasses containing food. One way they are used is to serve dessert in. And in this recipe, there will be two layers of different kinds of cream chocolate mousse in them. A dark chocolate layer and a milk chocolate layer. And a second and top layer of Reece Cup pieces. Making for such sweet verrines. If you would like to make a smaller version, you could make this sweet treat in shot glasses.
Looking for more dessert ideas? Another wonderful dessert to try is this Copycat Suzy Q cake recipe with cream filling.
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Frugal Tip
For this recipe, you do not only have to use chocolate chips. After holidays, stock up on sales with different kinds of chocolate candy. For example, after Easter, milk, dark and white chocolate bunnies would work great. Also, the bagged snack sized candy bars for the candy layer are perfect.
Ingredients
- Dark chocolate, chocolate chips.
- Milk chocolate, chocolate chips.
- Reece Cups, snack size.
- Milk
- Salted butter
- Whipped cream for topping optional.
Equipment needed.
- Small saucepan
- whisk
- Small bowls
- Piping bag optional.
- Handheld electric mixer optional.
- Rubber spatula
- Food processor or rolling pin.
- Verrine glasses
- Plastic wrap
Directions to make quadruple layer chocolate verrines with candy.
Making the chocolate mousse.
- First over medium heat, heat up the milk and butter for about three minutes.
- Next, add the flour to thicken the mixture. Stirring for about two minutes making sure there are no lumps.
- Then remove the milk, melted butter and flour mixture from the heat and let it set for about five minutes.
- Melt the different types of chocolate separately in the microwave for fifty seconds each. Checking them at twenty-five seconds.
- Separate each of the mixtures into two equal parts.
- Stir well using a whisk or handheld electric mixer. Removing any lumps.
- Using a food processor, mix the Reese Cups into very small pieces.
Layering the verrine glasses.
- Pour half of the dark chocolate mousse mixture into the bottom of the verrine.
- Next, add ¼ of the Reece Cup mixture making the second layer.
- Add a third layer with half of the milk chocolate mousse.
- Then, make a fourth layer with ¼ more of the candy mixture.
- Repeat these steps in the second verrine.
- Place plastic wrap on top of both of the verrines and refrigerate for three hours.
Quadruple Layer Chocolate Verrine Recipe with Candy!
Equipment
- 1 Small saucepan
- 1 Whisk
- 2 small bowls
- 1 Rubber spatula
- 1 food processor
- 2 Verrine glasses
Ingredients
- ¼ cup dark chocolate, chocolate chips.
- ¼ cup milk chocolate, chocolate chips.
- 6 snack size. Reece Cups
- 1 cup milk
- ⅓ cup salted butter
Instructions
- First over medium heat, heat up the milk and butter for about three minutes.
- Next, add the flour to thicken the mixture. Stirring for about two minutes making sure there are no lumps.
- Then remove the milk, melted butter and flour mixture from the heat and let it set for about five minutes.
- Melt the different types of chocolate separately in the microwave for fifty seconds each. Checking them at twenty-five seconds.
- Separate each of the mixtures into two equal parts.
- Stir well using a whisk or handheld electric mixer. Removing any lumps.
- Using a food processor, mix the Reese Cups into very small pieces.
Layering the verrine glasses.
- Pour half of the dark chocolate mousse mixture into the bottom of the verrine.
- Next, add ¼ of the Reece Cup mixture making the second layer.
- Add a third layer with half of the milk chocolate mousse.
- Then, make a fourth layer with ¼ more of the candy mixture.
- Repeat these steps in the second verrine.
- Place plastic wrap on top of both of the verrines and refrigerate for three hours.
Carolyn | The Organic Gypsy says
I need some of this in my life! 🙂 Looks amazing.