Parfait is a cold dessert of French cuisine. One of its essential ingredients is whipped cream . Now we will tell you how to prepare chocolate parfait.
Chocolate parfait recipe
Ingredients:
- egg - 1 piece;
- sugar - 60 g;
- yolks - 1 piece;
- cinnamon - 0,5 tsp.
- rum - 3 tbsp. spoons;
- bitter chocolate - 150 g;
- cream for whipping - 250 g.
Preparation
We connect the egg, sugar, yolk, and then the resulting mass of whisk in a water bath to the splendor. We add cinnamon, rum and, stirring, we cool. Chop the chocolate and melt it in a water bath. Pour it into the egg mass, stir again and cool. Whip the cream, add them to the rest of the ingredients and mix. We spread out the mass on the molds and put it in the freezer for at least 7 hours. After that, we lower the molds into boiling water so that the parfait is easier to extract, we spread them on a dish and serve them to the table.
How to make chocolate parfait?
Ingredients:
- cornstarch - 2 tbsp. spoons;
- cocoa - 1/3 cup;
- sugar - 1/3 cup;
- milk - 2 cups;
- butter - 1 tbsp. a spoon;
- dark chocolate - 120 g;
- cream - 1 glass;
- vanilla extract - ¼ tsp;
- salt - pinch.
Preparation
Mix the starch, ¼ cup sugar, ¼ cup cocoa and salt in a small saucepan. Gradually introduce milk, bring to a boil and cook, stirring, minutes. 3. Then remove from heat, add crushed chocolate and butter. Stir until the mass is uniform. We transfer it into a metal container and quickly cool it, stirring at the same time. Then whip the cream with vanilla, sugar, which remained and cocoa until the state of strong foam. In the croissants spread layers of chocolate mass and cream, and top with cocoa.
Chocolate ice cream parfait
Ingredients:
- bitter chocolate - 150 g;
- cream of 30% fat content - 0.5 l;
- sugar - 150 g;
- water 50 ml;
- egg yolks - 10 pcs.
Preparation
Pour the water into a saucepan, bring to a boil, stirring, add sugar and boil until it completely dissolves. Then whisk the yolks separately until they turn into a light yellow mass. After this, add hot syrup to it and beat it until a white lush mass forms. Melt the chocolate on
In a separate bowl, whip the cream to a thick foam, add the egg-sugar mixture and chocolate. All this is neatly mixed until uniform. In fact, the chocolate ice cream parfait is ready.
It remains only to send it to the freezer before freezing. And here two options are possible: you can freeze all the parfait in one large container, and when it is ready, decompose it into a serving dish with a special spoon. And then pour the balls with chocolate syrup and decorate, for example, with roasted nuts. And also you can pour the parfait on the molds and freeze them.