A super-easy and irresistible dairy-free dessert combining some of my favorite flavors: orange, chocolate and speculoos (aka, Biscoff).
During a recent visit to the library in our small Swiss city, I came across a children’s cookbook from the well-known French chef, Cyril Lignac. I first learned of him from watching the French baking show, Le Meilleur Pâtissier, where he serves as a judge. The cookbook I found has lots of nice recipes, and one that immediately caught my eye was for Verrines au chocolat, spéculoos et oranges.
With a few substitutions, I’ve made Mr. Lignac’s recipe dairy-free. If you don’t feel like baking and need a quick recipe with few ingredients for warmer weather, it’s incredibly easy to throw this together. I’ve tried making it with soy cream and with full-fat coconut milk. My boys liked both versions, but I had a slight preference for the one with soy cream (a thicker, creamier texture).
Verrines with Orange, Chocolate and Speculoos
Adapted from Cyril Lignac and Lets petits chefs: Nouvelle recettes (2010), p. 76-77.
Makes 4 servings
150 grams (about 1 cup) dairy-free chocolate, chopped or in pieces
200 ml soy cream or full-fat coconut milk
35 grams (about 2 1/2 tablespoons) dairy-free margarine, softened
4 speculoos cookies (I used the ones from Lotus Bakeries)
1. In a small saucepan, mix the soy cream and chocolate together. Melt the chocolate over medium heat, stirring the mixture constantly until its smooth. Let it simmer for a few minutes. Remove from the heat and stir in the softened margarine until completely incorporated. Pour the mixture into a bowl and refrigerate for about an hour until it cools and thickens.
2. When the chocolate mixture is ready, peel the oranges, separate into sections and cut into bite-size pieces (Please note: Mr. Lignac removes all the pith and membrane, which looks better, but I just don’t have the patience!). Place equal amounts of the orange pieces into four glass cups.
4. Crush the four cookies in a plastic bag and sprinkle them evenly over the chocolate mixture in the four glasses. Serve immediately or return them to the fridge and serve the same day.
We’re back from vacation, and I’m ready to hear about your latest recipe recommendations, restaurant experiences and other food allergy updates, etc. I hope you’re all doing well, and thanks for your continued support and advice!