Chocolate – Chili – Parfait

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	7 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Chill the molds (content approx. 150 ml). Halve the chilli lengthways, remove the core and chop very finely.
Mix the egg, yolk and icing sugar and whip over steam until frothy. Stir in the chilli and rum, take the mixture off the steam and keep stirring until it has cooled down.
Put the chocolate, butter and cocoa in a bowl and slowly melt over steam. Remove the chocolate from the steam and stir into the egg mixture. Let the mixture cool, beat the cream and fold in.
Fill the parfait mass into the chilled molds (I always cover the molds with cling film, then the parfait comes out of the mold more easily). Freeze parfaits for at least 7 hours.
To serve, dip the molds briefly in hot water and turn the parfaits out onto plates. I then let them thaw a little before I serve (about 15 minutes).
I usually serve a strawberry sauce with it.

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.