Summary

Ingredients

• 1 chilli pepper (s)
• 1 egg (s)
• 1 egg yolk
• 60 g suar
• 3 tablespoon rum
• 200 g couverture (finely chopped)
• 70 g butter
• 10 g cocoa powder
• 250 ml whipped cream

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Instructions

1. Chill the molds (content approx. 150 ml). Halve the chilli lengthways, remove the core and chop very finely.
2. 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.
3. 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.
4. 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.
5. 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).
6. I usually serve a strawberry sauce with it.