HomeRecipesChocolate Raspberry Verrine by Chefs Josh Johnson & Donald Wressell

Chocolate Raspberry Verrine by Chefs Josh Johnson & Donald Wressell

(This recipe appeared in the Summer 2020 issue of Pastry Arts Magazine)

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The inherent flavor notes of West African cacao come to life in this light and fresh dessert. 72% Onyx delivers rich flavor notes of deep chocolate and spicy coconut, typical of the classic flavors of cacao sourced from Côte d’Ivoire and Ghana, pairing well with the tartness of the seasonal raspberry and creamy nuttiness of the almond streusel.

Yield: 6 servings

72% Onyx Guittard Chocolate Cremeux

  • 250 g organic heavy cream
  • 250 g organic whole milk
  • 100 g free range organic egg yolks
  • 50 g organic pure cane granulated sugar
  • 240 g 72% Onyx Guittard Chocolate
  1. Heat the cream and milk in a medium saucepot.
  1. In a bowl, just before the cream mixture comes to a boil, whisk together yolks and sugar. Temper the hot cream mixture into the yolks while whisking. Return the entire mixture to the saucepot and cook to anglaise stage. Strain though chinois over chocolate. Emulsify with immersion blender.
  1. Divide cremeux among verrine glasses and chill.

Sous-vide Raspberry Compote

  • 200 g fresh raspberries
  • 20 g pure cane granulated sugar
  • ½ tsp lemon juice
  1. Combine all ingredients in a sealable plastic bag and seal. Place in 118˚F (48˚C) immersion bath and cook for 30 minutes.
  1. Remove and shock in ice bath.

Almond Streusel

  • 115 g unsalted butter
  • 1 g sea salt
  • 125 g natural almond meal
  • 145 g pure cane granulated sugar
  • 120 g sliced natural almonds
  • 75 g unbleached all-purpose flour
  1. Combine all ingredients in a stand mixer. Mix on low speed until desired streusel size is achieved. Turn out onto parchment-lined sheet pan and refrigerate.
  1. Bake at 350˚F until golden brown. Cool.

Soft Vanilla Ice Cream

  • 453 g heavy cream
  • 1 vanilla bean, split and scraped
  • 20 g pure cane granulated sugar
  1. Whip cream with vanilla and sugar to soft peaks.


  • Chocolate décor

Top cremeux in each glass with Almond Streusel, a little compote and a dollop of the Soft Vanilla Ice Cream. Garnish with chocolate décor.

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