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Dessert in a glass in layers

Layered Dessert in a Glass

Pretty, layered, milk-and-chocolate, with cocoa! This layered dessert in a glass comes together very fast, and the ingredients are almost always on hand. It's great for a celebration — it'll dress up a romantic or New Year's dinner!

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

250

Sugar

White chocolate

Butter

Cocoa powder

Eggs

Flour

Cocoa powder

Cookies (curly)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 6 g

Fats 27 % 13 g

Carbohydrates 61 % 30 g

261 kcal

GI: 10 / 7 / 83

Cooking method

Step 1:

How do you make dessert in a glass? Measure out the ingredients. Use milk of any fat content. Choose white chocolate to suit you — I'm using callets (chocolate discs), but a bar is fine; it's not crucial. Be sure to factor in how sweet the chocolate is; if it's very sweet, use less sugar.
Step 2:

In a separate bowl, whisk the raw egg until smooth.
Step 3:

Melt the butter over low heat. You can use the microwave, though we'll need the stove on anyway. Keep the pot of butter on the stove over low heat — use a heavy-bottomed one.
Step 4:

Add the sugar and flour to the melted butter and stir until smooth.
Step 5:

Pour the milk into the butter and stir again.
Step 6:

Add the white chocolate, broken into small pieces, to the milk mixture and stir well until smooth.
Step 7:

Stirring constantly, pour in the beaten egg.
Step 8:

Cook the pudding another 1–2 minutes until thickened, stirring constantly. Then take the pot off the heat.
Step 9:

Divide the pudding into 2 equal parts.
Step 10:

Add the cocoa to one part and mix thoroughly.
Step 11:

Transfer both mixtures into piping bags and cool to room temperature.
Step 12:

Pipe both mixtures into glasses in alternating layers. You should end up with a dessert layered white and chocolate. Choose the layer thickness yourself — even uneven, they look pretty in a clear glass.
Step 13:

Refrigerate the finished dessert for 30 minutes. Before serving, dust the desserts with cocoa and garnish with cookies and mint.

For an extra layer, you can use sugar cookies broken into pieces.
Instead of flour, you can use cornstarch or potato starch in this recipe.
I'm equally good at every kind of dish, from appetizers to drinks, but desserts inspire me most — so I decided to start the new culinary year with a dessert. This one is made of two puddings, one with white chocolate and one with cocoa, alternating.
Instead of sugar, you can use a sweetener that holds up to heat.