Preparation time: 30 minutes
Freezing time: 6 hours
Chilling time: 2 hours
The good folk at Valrhona really know their stuff when it comes to chocolate desserts and this recipe for iced chocolate parfait with cappuccino sauce is no exception. Rich, elegant and stylish, this is a strictly grown-up pudding. Serve at a dinner party and you can’t fail to impress your guests.
For the iced chocolate parfait
- 3 egg whites
- 1 cup minus 3 tbsp (5⅔ oz/160g) granulated sugar
- 5¾ oz (165g) bittersweet chocolate, 70 per cent cocoa
- 1¼ cups (310ml) whipping cream
For the cappuccino sauce
- ⅓ cup (85ml) espresso coffee
- 2½ tbsp (35g) granulated sugar
- ⅓ oz (10g) jelly (jam) sugar (sugar containing pectin)
- ⅔ oz (20g) glucose syrup
- 1 kitchen thermometer
- 1 stand-alone mixer (optional)
1Prepare the iced chocolate parfait. Make a Swiss meringue – in a heatproof mixing bowl, combine the egg whites and the sugar. Place the bowl over a bain-marie and continue whisking until the temperature reaches 131°F-140°F (55°C-60°C). Remove the bowl from the heat and continue whisking until the mixture cools to room temperature.
2Chop the chocolate and melt it slowly in a bain-marie or in the microwave (on defrost or at 500W maximum, stirring it from time to time).
3Whisk the cream lightly until it thickens. Fold one-quarter of this cream into the chocolate and stir until the texture is elastic and shiny. Fold the Swiss meringue in carefully. Lastly, fold in the remaining whisked cream. Spoon into the glasses and freeze for about 6 hours.
4Prepare the cappuccino sauce. Measure out the required quantity of espresso coffee. Pour the coffee into a saucepan and add the granulated sugar, jelly sugar and glucose syrup. Bring to the boil, remove from the heat and chill.
5Take the parfaits out of the freezer half an hour before serving and drizzle with the cold cappuccino sauce just before serving.
You may want to add a dash of amaretto liqueur to the cappuccino sauce. Serve these parfaits with Breton shortbread or cocoa cigarettes for an interesting texture contrast.
IMAGE © CLAY MCLACHLAN
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