Preparation:25 to 30 minutes
Cooling time:3 hours minimum.
Proportions for 6 people:
125 g dark chocolate, 3 tbsp. s. water, 3 tbsp. s. level powdered sugar,
3 egg yolks, 1 small box of 20 cl liquid fresh cream,
1 sachet of vanilla sugar.
It's a rich ice cream. The mixture with the whipped cream avoids the use of the ice cream maker. We do it the day before for the next day.
Delicious, but optional to serve with hot fudge sauce .
– Put the single cream in a bowl in the fridge.
– In a saucepan, break the chocolate into pieces, add the water. Melt over low heat until the chocolate is smooth. Add sugar and stir until melted. remove from fire. One after the other, incorporate the 3 egg yolks. Put to cool in the refrigerator.
– Take the bowl with the cream. Add the vanilla sugar. Beat with a small hand whisk (or an electric whisk) until the cream doubles in volume and holds together like a light mayonnaise.
– Take the cooled chocolate cream, pour it into the whipped cream and mix well. Pour into the container of your choice and put in the freezer. Take the parfait out of the cold about 15 minutes before serving so that it is not too hard.
– To serve, either unmold it out of the freezer by plunging it for a few moments in hot water, then turning it upside down on the serving dish, or presenting it in dome with a tablespoon in the center of individual plates and surrounded by hot fudge sauce , or presented in tall glasses poorly filled with parfait, but topped off with hot fudge hot poured over it and which will coagulate into a creamy caramel.
Source:a recipe by Martine Jolly. Chocolate. A devouring passion at Robert Laffont.
