Chocolate Parfait
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
For the Parfait
  • 250 gr. / 9 oz. milk
  • 6 egg yolks
  • 500 gr. / 18 oz. heavy cream 35% fat
  • 200 gr. / 7 oz. sugar
  • 400 gr. / 14 oz. semi-sweet chocolate in pieces
  • 200 gr. / 7 oz. chocolate drops
  • ½ cup chopped roasted almonds
For the Ganache
  • 150 gr. / 5 oz. semi-sweet chocolate in pieces
  • 150 gr. / 5 oz. milk
  • 10 gr. / 2 tsp to 30 gr. / 2 tbsp glucose or light corn syrup (depending on how sweet you like it. I prefer bittersweet so I used 10gr. / 2 tsp you can increase it up to 30 gr. / 2 tbsp).
Instructions/ Εκτέλεση
For the Chocolate Parfait
  1. Put the chocolate pieces in a glass bowl and melt in microwave by heating in high temperature for 30 seconds.
  2. After the first 30 seconds remove and whisk.
  3. Place it again in microwave for another 30 seconds.
  4. Remove and whisk again.
  5. You will repeat this procedure until the chocolate is melted.
  6. We do this so as not for the chocolate to get burnt.
  7. Put aside.
  8. In your stand mixer whisk the heavy cream until it becomes thick as the Greek yogurt (not as stiff as the whipped cream).
  9. Set aside.
  10. In another bowl mix the egg yolks and the sugar.
  11. Place a pot on fire in medium heat and add the milk.
  12. Add the sugar/yolks batter and start to whisk.
  13. You will need a thermometer.
  14. You whisk until the temperature climbs to 83° C / 181° F.
  15. Remove immediately or else the crème anglaise will curdle.
  16. Mix with the chocolate and let the batter reduce its temperature to 38° C / 100° F to 40° C / 104° F.
  17. Add the heavy cream and mix.
  18. Throw the almonds and chocolate chips and mix until everything is incorporated.
  19. Place in the fridge for ½ hour to stabilize.
  20. You can use either individual molds or one big to pour the batter and put it to the freezer.
  21. You have to let it there for at least 3 hours to freeze.
  22. Just before you serve it you can make the ganache
For the Ganache
  1. In a pot put the milk and the glucose or syrup and heat up until it arrives to 90° C / 194° F.
  2. Remove from fire and pour it in a bowl with the chocolate pieces and mix until chocolate melts.
  3. Serve the Chocolate Parfait cold with the warm ganache on top.
Notes/ Σημειώσεις
Recipe adapted from Stelios Parliaros
Recipe by Culinary Flavors at