Chocolate Lemon Verrine with Chef Josh from Guittard

There is something about the combination of lemon and chocolate that just hits the tongue a little different. The bitterness of the chocolate with that tart zing of lemon–yum. So when Josh came with this recipe for Chocolate Lemon Verrine we were all very excited. As his usual recipes go, this is made up from different components you can use in a variety of ways to make a cup, a tart, a custard. You can also make the jelly and the cremeux in different flavors. There are just so many fun options to choose from.

Our favorite part? Probably the chocolate streusel. It is that good. The cocoa rouge cocoa powder is what makes it so spectacular. We want to put this as a type of crumble on top of everything–or just eat it by the handful. Combine it with the soft verrine, the chocolate cremeux, and that little slice of lemon jelly and you have a truly exceptional dessert.

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Chocolate Lemon Verrine with Josh from Guittard

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Ingredients

For the Chocolate Cremeux

300 g cream

300 g milk

40 g sugar

120 g yolks

260 g semi sweet couverture chocolate (64% L’Etoile du Nord)

For the Lemon Curd

105 g lemon puree

72 g sugar

164 g whole eggs

72 g sugar

206 g cubed butter

For the Chocolate Streusel

210 g all purpose flour

121.8 g sugar

26 g cocoa powder (Guittard Coco Rouge)

0.7 g salt

125 g cubed butter (room temp)

For the Lemon Jelly

2.5 g sheet gelatin

12.5 g water

100 g lemon juice

20 g sugar

Instructions

1

For the Chocolate Cremeux

2

Combine cream, milk, sugar, and yolks into a saucepan.

3

Cook on medium heat to 180℉.

4

Pour over chocolate wafers and allow it to sit for 1 minute.

5

Emulsify with a rubber spatula.

6

Finish with hand blender until smooth.

7

Cast into desired dish or mold and refrigerate until set.

8

For the Lemon Curd

9

Combine lemon juice with first amount of sugar into saucepan; bringing to a simmer.

10

Combine eggs with second amount of sugar.

11

Add half the lemon juice mixture to the egg mixture; return to saucepan.

12

Carefully cook mixture to 165℉ while stirring constantly.

13

Remove from heat and pour into mixing bowl.

14

Once cooled to approximately 110℉.

15

Blend with immersion blender until smooth and chill until set.

16

For the Chocolate Streusel

17

Combined dry ingredients. Add cubed butter and cut until pea sized pieces form.

18

Spread mixture evenly onto parchment lined baking sheet.

19

Bake at 340℉ for 18-20 minutes. A test piece should be crunchy when it cools.

20

For the Lemon Jelly

21

Bloom the gelatin with the water, set aside.

22

Heat the lemon juice with the sugar until sugar is fully dissolved.

23

Add the gelatin and stir until it is fully melted.

24

Pour into a shallow pan to set.

25

For the Assembly

26

Layer the lemon curd into a cup or dish and top with the chocolate cremeux, a dash of the streusel, and a slice of the lemon jelly.