Espresso Parfait
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 40 g chocolate (at least 70% cocoa), chopped
- 30 g powdered suar, possibly a little more
- 150 ml espresso, strong, hot
- 3 medium egg yolks
- 100 ml whipped cream, whipped
Print Recipe
Pin Recipe Instructions
- Melt the chocolate over a double boiler.
- Stir the powdered sugar into the espresso.
- Whip the egg yolks in a saucepan with the espresso until creamy. The mixture must never reach more than 82 degrees.
- To be on the safe side, the mixture can also be peeled off from the rose water bath.
- Pour the melted chocolate into the cream, mix and let cool for about 15 minutes.
- Fold the whipped cream into the cooled espresso mixture.
- Pour the finished mixture into 8 espresso cups and leave to freeze for at least 3 hours, or better overnight.
- Before serving, the cups should be allowed to thaw, either for about 20 minutes in the refrigerator or 5-10 minutes at room temperature.
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