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