Alberto`s Chocolate Quark Parfait

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	3 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

200 g dark chocolate
250 g quark, (possibly also low-fat quark)
50 g orane juice, freshly squeezed
1 teaspoon orange peel, grated
2 tablespoon Grand Marnier
3 sheets gelatine, white
1 tablespoon, leveled powdered sugar

Instructions

Melt the chocolate gently. Apart from the gelatine, mix all the ingredients together vigorously with a whisk. Keep the mixture lukewarm.
Soak gelatine in cold water, squeeze out and dissolve in a little warm / hot water. Add the gelatine water to the chocolate mass and stir everything vigorously again.
Cover a mold with cling film, add the mixture and leave in the refrigerator for at least 3 hours.
To contrast the taste, add a pinch of Flor de Sal or Fleur de Sel on top.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.