Preparation: 25 to 30 minutes
Freezing time: 3 hours minimum
Serves 6
Ingredients:
125 g dark chocolate, 3 tablespoons water, 3 level tablespoons powdered sugar,
3 egg yolks, 200 ml heavy cream,
1 packet vanilla sugar.
This luxurious no-churn chocolate parfait delivers the richness of ice cream without needing an ice cream maker. Prepare it the day before for the best texture.
Serve with optional hot fudge sauce for an extra indulgent touch.
Chill the heavy cream in a bowl in the refrigerator.
In a saucepan, break the chocolate into pieces and add the water. Melt over low heat until smooth. Stir in the powdered sugar until dissolved, then remove from heat. Gradually whisk in the egg yolks one by one. Refrigerate to cool.
Whip the chilled cream with the vanilla sugar using a hand whisk or electric mixer until it doubles in volume and holds soft peaks, like a light mayonnaise.
Fold the cooled chocolate mixture into the whipped cream until well combined. Transfer to a container and freeze.
Allow the parfait to soften for 15 minutes before serving to achieve the perfect consistency.
Serving options: Unmold by briefly dipping in hot water and inverting onto a dish; scoop into domes on plates surrounded by hot fudge sauce; or layer in glasses and top with warm hot fudge that sets into a creamy caramel topping.
Source: Recipe by Martine Jolly from Chocolate: A Devouring Passion, published by Robert Laffont.
