Dubai Chocolate Dessert in a Glass
A decadent layered dessert featuring chocolate cream, a crunchy base, and a silky finish, perfect for entertaining or special occasions.
Ingredients
For the Base
- 150 g biscuits, crushed Use Digestive or graham crackers.
- 60 g butter, melted For binding the crumb base.
For the Chocolate Layer
- 200 g dark chocolate (60-70% cocoa), chopped High-quality bars for better melt.
- 120 ml heavy cream For making ganache.
- 1 teaspoon instant espresso Optional, enhances chocolate flavor.
- 150 ml cold heavy cream For folding into ganache.
- 20-30 g powdered sugar To sweeten whipped cream.
For the Topping
- 150 ml heavy cream For topping, whipped to firm peaks.
- 1 tablespoon mascarpone Optional, adds richness.
Optional Garnishes
- cocoa powder For dusting.
- chocolate shavings For garnish.
- flaked sea salt To add contrast.
- crushed pistachios For topping.
Instructions
Preparation of Base
- Crush 150g biscuits and mix with 60g melted butter.
- Press 2–3 tablespoons into the bottom of each serving glass.
- Chill for 10–15 minutes to set.
Make the Chocolate Layer
- Heat 120ml cream until just simmering.
- Pour over 200g chopped dark chocolate and let sit for 1–2 minutes.
- Whisk until smooth and stir in 1 teaspoon instant espresso if using.
Fold for Mousse Texture
- Cool the ganache slightly.
- Whip 150ml cold cream with 20–30g powdered sugar to soft peaks.
- Gently fold into the cooled chocolate until marble-smooth.
Assemble the Dessert
- Spoon or pipe the chocolate mixture over the chilled base, filling glasses two-thirds full.
- Add a thin layer of chopped toasted nuts or cookie bits for crunch if desired.
Top Layer
- Whip remaining cream to firm peaks and dollop or pipe on top.
Garnish and Chill
- Sprinkle with cocoa, chocolate shavings, flaked sea salt, or crushed pistachios.
- Refrigerate for 1–4 hours before serving.
Notes
For a lighter dessert, substitute half the cream with whipped Greek yogurt or mascarpone. For dairy-free, use coconut cream and a dairy-free chocolate.