Chocolate Parfait
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 egg yolks
- 2 egg (s)
- 80 g suar
- 150 g dark chocolate
- 100 g nouat
- 500 g whipped cream
For the sauce:
- 1 packet custard powder (vanilla flavor)
- 800 ml milk
- 40 grams sugar
- 1 packet vanilla sugar
- Chocolate flakes for garnish
Print Recipe
Pin Recipe Instructions
- Separate 4 eggs for the parfait, only use the egg yolks. Mix the egg yolks with the remaining two eggs and the sugar in a bowl, then whisk in a warm water bath with a whisk to a light cream. Remove from the water bath and keep beating until the cream is cold.
- Crumble the dark chocolate and melt it with the nougat in a warm water bath. Whip the cream until stiff. Fold the warm chocolate into the cream, then the whipped cream. Fill the mixture into 8 silicone molds and place in the freezer.
- If you don`t have silicone molds, you can also fill the parfait into well-rinsed yoghurt pots or a muffin pan. Line this with cling film so that the finished parfait dissolves more easily.
- For the vanilla sauce, mix the pudding powder with milk, sugar and vanilla sugar according to the instructions on the package. Bring the rest of the milk to the boil in a saucepan, remove from the stove and fold in the mixed powder. Let it cook for another minute. Pour into a bowl and cover with cling film to cool for approx. 2 hours.
- Take the frozen parfait out of the freezer approx. 20 minutes before serving and turn it onto a plate. Then pour in the vanilla sauce and sprinkle with grated chocolate.
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