A parfait is a cream-based, frozen dessert. The difference between and ice cream and parfait is that an ice cream has air whipped into it while it freezes and a parfait has air whipped into it and only then is it frozen!! It is a bit of a cheffy dessert but follow the instructions closely and you are guaranteed a very popular dessert!!
160g dark chocolate, chopped (I use DeVilliers chocolate that has a 70% cocoa solid content!!)
6 egg yolks (make meringue/pavlova with the whites)
250g caster sugar
30ml cocoa powder
400ml double cream
300g fresh berries
30ml icing sugar
Prepare a 20cm x 11cm loaf tin by lining it with baking paper.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow the chocolate to melt completely.
Take it from the heat and set aside to cool slightly but leave the saucepan of water at a very low simmer.
Add the egg yolks and sugar to a mixing bowl and beat together until combined.
Pour the egg mixture into the cooled melted chocolate and put the bowl back over the saucepan with simmering water.
This is the tricky part: Beat the mixture with an electric whisk for 3 minutes until the sugar has dissolved completely and you are left with a very thick mixture. You have to keep beating the mixture or the egg will cook or even worse, the chocolate will seize!! Dont despair….if you whisk continuously the mixture will be fine.
Remove from the heat and sift in the cocoa powder. Fold in with a metal spoon.
Pour the cream into a clean mixing bowl and whip to soft peaks.
Fold the cream into the chocolate mixture in three batches.
Pour the mixture into the prepared loaf tin, cover with plastic wrap and freeze overnight.
Remove the parfait from the freezer about 20 minutes before you want to serve it. Turn it out onto a serving platter, remove the paper and heap the berries on top.
Sift with icing sugar to serve.
My Whisk and I 