Chocolate parfait
Only use fresh eggs for this recipe.
Ingredients
- 300 ml double cream, whipped
- 1 tsp vanilla bean extract (or seeds of 1 vanilla pod)
- 100 g dark chocolate
- 2 tbsp cognac
- 3 egg yolks
- 100 g caster sugar
Method
- Line a loaftin with clingfilm, set aside. Melt chocolate with cognac over a hot water bath, set aside. Over a hot water bath, whisk egg yolks, sugar and vanilla extract until thicken, pale and fluffy. Remove from water bath and keep whisking until cooled. Add melted chocolate, mix well. Fold in whipped cream. Pour mixture into prepared loaftin, cover with clingfilm and freeze for several hours or overnight. Move from freezer to fridge 30 minutes before serving.