Can I make this as one large dessert instead of individual glasses?

Yes—use a 2–2.5 L trifle dish. Bake the brûlée in the dish in a bain-marie, chill, then add bavarois and finish with cocoa jelly. Slice to serve.

How do I swap gelatine sheets for powdered gelatine?

Use ~1 tsp powdered gelatine per 1.5 gold sheets (≈3 g). Bloom in 5× its weight of cold water, then melt into the warm base as directed.

Can I make it alcohol-free and kid-friendly?

This recipe contains no alcohol. For kids, skip the dark chocolate garnish if they prefer sweeter—use milk chocolate curls instead.

Triple Chocolate Glasses — Brûlée, Bavarois, Jelly

Name: Triple Chocolate Glasses — Brûlée, Bavarois, Jelly
Prep time: 120 min
Cook time: 50 min
Total time: 365 min
Yield: 10
Ingredients: Whole milk; Whipping cream; Vanilla pod; Milk chocolate couverture; Egg yolks; Caster sugar; Whole milk; Caster sugar; Vanilla pod; Egg yolks; Granulated sugar; White chocolate; Gelatine (gold strength); Whipping cream, whipped to soft peaks; Water; Double/heavy cream; Caster sugar; Dark chocolate (≈64% cocoa); Gelatine (gold strength); Mixed berries

Three chocolates, three textures: milk-choc brûlée, white-choc bavarois, and glossy cocoa jelly served in glasses. Elegant, make-ahead, and irresistible.

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. 🍷

🥄 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. 🍓🍊

🍮 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.

🌟 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.

🍫 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. 💫

👨‍🍳 Author: Martin Isaksson, adapted by JojoM