How long can you store Kinder Delight Verrines?

You can refrigerate the verrines in an airtight container or cover each glass with plastic wrap for up to 2–3 days. For best texture, add the crunchy toppings just before serving so they stay crisp.

Can I substitute the hazelnut-chocolate spread in Kinder Delight Verrines?

Absolutely. You can substitute a standard chocolate hazelnut spread, a nut-free chocolate spread, or even homemade chocolate-hazelnut butter. Just keep the flavor profile of chocolate plus hazelnut (or its alternative) so the dessert still delivers the rich layered taste.

What’s the difference between a verrine and a parfait?

A verrine refers to a small glass dessert (or savory dish) served in layers so you can see each component. A parfait is more commonly known in the U.S. as a tall glass dessert with layers like yogurt, fruit, or granola. Choosing the right glass and layering visually well helps make your dessert feel chic and individualized.

Can I freeze my Kinder Delight Verrines?

Freezing isn’t recommended if you want the distinct layers and textures to stay intact. The creamy middle may become grainy and the crunchy base may soften. It’s better to assemble ahead and chill rather than freeze.

Kinder Delight Verrines – 5 Stunning Layers for a Truly Irresistible Treat

Description

A layered no-bake dessert featuring a crunchy cookie base, a silky Kinder-inspired cream layer, and rich chocolate hazelnut topping, all served in elegant individual verrine glasses.

Ingredients

Scale

1 cup graham cracker crumbs
3 tablespoons melted unsalted butter
1 tablespoon powdered sugar
1 cup heavy cream, cold
8 ounces mascarpone or cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/3 cup chocolate hazelnut spread
1/2 cup chocolate hazelnut spread, melted
1 tablespoon milk
1/4 cup chopped hazelnuts or wafer pieces
Shaved chocolate or mini chocolate chips

Cook Mode Keep your screen awake while you cook

Instructions

Mix graham cracker crumbs, melted butter, and powdered sugar until combined, then press into the bottom of each verrine glass.
Whip heavy cream until soft peaks form.
In another bowl, whisk mascarpone, sugar, and vanilla until smooth.
Fold the whipped cream into the mascarpone mixture to keep the texture light.
Swirl the chocolate hazelnut spread into the cream mixture.
Layer the cookie base, cream mixture, and melted chocolate into each glass.
Repeat layers to build height and create visual contrast.
Top with chopped hazelnuts, wafer pieces, or shaved chocolate before serving.

Notes

No additional notes provided.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 0
Calories: 0
Sugar: 0
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 0
Cholesterol: 0