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

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.

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.