Triple Chocolate Glasses — Brûlée, Bavarois, Jelly

Triple Chocolate Glasses — Brûlée, Bavarois, Jelly 🍫✨

There’s something irresistibly elegant about layering three kinds of chocolate in one glass — each with its own texture, shine, and flavor intensity. This Triple Chocolate Dessert by Martin Isaksson (adapted by JojoM) combines the silkiest milk chocolate crème brûlée, a delicate white chocolate bavarois, and a glossy dark cocoa jelly that mirrors like polished glass. 🇫🇷🇸🇪

Each layer is simple on its own — but when assembled together, they create a multi-textured experience that’s pure chocolate luxury. Perfect for dinner parties or make-ahead entertaining, these glasses bring restaurant-style finesse right into your kitchen. 🍷

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🥄 The Three Layers of Perfection

1️⃣ Milk Chocolate Brûlée:
Baked low and slow in a water bath, this layer melts on the tongue — rich, custardy, and deeply cocoa-forward without heaviness. The trick? A gentle bake at 90°C for an ultra-smooth set.

2️⃣ White Chocolate Bavarois:
Light, creamy, and softly set with gelatine, this layer bridges sweetness and texture. Folded with whipped cream, it provides that dreamy mousse-like contrast.

3️⃣ Cocoa Jelly Finish:
A dark chocolate glaze that cools into a delicate jelly — the final layer of gloss that turns each glass into a miniature patisserie masterpiece.

Add a crown of fresh berries or even candied orange slices for a pop of color and acidity that balances the richness. 🍓🍊

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🍮 Make-Ahead Magic

These desserts are ideal for preparing in stages:

• Bake and chill the brûlée the day before.
• Whip up and freeze the bavarois overnight.
• Finish with cocoa jelly a few hours before serving.

Everything sets in perfect harmony, meaning no last-minute stress — just elegant results. Serve them straight from the fridge for that perfect chilled contrast of creaminess and gloss.

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🌟 Tips for Success

• Keep oven temperature low (90°C/195°F) to avoid curdling your brûlée.
• Allow each layer to set completely before adding the next for crisp, defined layers.
• Use gold-strength gelatine sheets (or bloom powdered gelatine properly).
• Temperatures matter — your custard should reach 84°C (183°F) for a stable set.
• For a professional touch, serve in uniform glass tumblers with level layers and minimal garnish.

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🍫 A Dessert That Speaks Volumes

This Triple Chocolate Glass dessert is both technical and timeless — a reflection of French finesse and Swedish precision. Each bite transitions from creamy to airy to softly jellied — a symphony of textures that chocolate lovers will adore.

Whether you’re hosting an elegant dinner or celebrating quietly at home, this dessert makes an impression long before the first spoonful. 💫

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👨‍🍳 Author: Martin Isaksson, adapted by JojoM