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