ADVERTISEMENT
Serving: Serve chilled in individual glasses for a café-style presentation. A long dessert spoon is ideal for scooping through the layers.
Storage: Keep refrigerated for up to 3 days. If prepping in advance, add the whipped cream right before serving to maintain freshness.
Variations:
Mocha Liégeois: Add a shot of espresso to the chocolate base for a coffee-infused twist.
Nutty Crunch: Layer crushed hazelnuts or praline between the chocolate and whipped cream.
Liqueur Kick: Mix in a splash of Grand Marnier, Baileys, or Chambord to the chocolate base for an adult version.
FAQ:
Q: Can I use milk chocolate instead of dark chocolate?
A: You can, but the dessert will be significantly sweeter and less rich. Adjust the sugar accordingly.
Q: Can I make this dessert ahead of time?
A: Yes! The chocolate base can be made 1–2 days in advance. Add the whipped cream just before serving.
Q: Is it safe for kids?
A: Absolutely—just skip any alcohol-based variations and use high-quality, kid-friendly chocolate.
Q: What if I don’t have cornstarch?
A: You can substitute with flour, though it may slightly affect the texture. Use 3 tablespoons of flour in place of 2 tablespoons of cornstarch.
Let me know if you want this formatted for a blog, recipe card, or printable PDF!
ADVERTISEMENT
