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Chocolate Parfait


			Roughly 30 minutes + 9 hours to chill
			Yield: Depends on the shape chosen, but generally serves 5 to 7

			Ingredients:
			- 300g Dark Chocolate
			- 2½ dl double cream
			- 3 fresh eggs
			- 5 tablespoons powdered sugar

	Method:
	Melt the lightly crushed chocolate and powdered sugar in a bain marie together with 2 tablespoons of warm water. Separate the eggs. Mix in the egg yolks first, stirring vigorously.

	Whip the egg whites until stiff. Whip the cream until stiff.

	Carefully fold the egg whites into the chocolate mixture followed by the cream.

	Line the parfait moulds with cling film and pour in the mixture. Leave the parfait to chill in the deep freeze overnight (ideal temperature -10 °C).

	Tip:
	Before turning out the parfait, heat the mould gently with your hands or in lukewarm water. Once turned out, garnish the parfait with fruits

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