Food
Food Recipes | 4 September 2018

Chocolate Parfait

By: Tasso

Chocolate Parfait:

  • 300g 70% Dark Chocolate
  • 1 litre cream
  • 2 whole egg
  • 2 egg yolk
  • 150g caster sugar
  • 1/2 cup coffee liquer
  1. Put 300ml of the cream in a saucepan over high heat and bring to boil.
  2. While the cream is heating up melt the chocolate in a heatproof bowl over boiling water.
  3. Once the cream has boiled remove from heat and pour in the melted chocolate and coffee liquer all at once, whisking constantly until all combined and glossy.
  4. Put remaining cream in kitchen aid and whisk until it reaches ribbon stage
  5. Whisk together eggs, egg white and caster sugar until light and fluffy
  6. Fold the chocolate mixture into the egg mixture until a smooth mass
  7. Gently fold the whipped cream into the chocolate and egg mix
  8. Put into molds and set in freezer over night.
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