Chocolate Parfait

Kevin Kindland

Kevin Kindland

5th March 2017
Kevin Kindland

Chocolate Parfait

Chocolate Parfait

Ingredients

  • Chocolate Parfait Kevin Kindland
  • 600 g Dark chocolate, lightly crushed
  • 750 g Double cream
  • 12 Eggs, fresh, separated
  • 100g Vanilla Sugar

Method

1. Melt the chocolate in a bain-marie together over warm water.
2. Mix in the egg yolks first, one at a time and Pass the Mix
3. Whip the cream and Sugar until stiff.
4. Whip the egg whites until stiff.
5. Carefully fold the egg whites into the chocolate mixture followed by the cream.
6. Line the parfait moulds with cling film and pour in the mixture. Leave the parfait to chill in the deep freeze overnight.

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