Iced Chocolate Parfait

Desserts —
Melting chocolate on an ESSE induction hob

Serves about 10

Ingredients

  • 225g dark chocolate, 70% cocoa solids
  • 2 teaspoons coffee
  • 30g butter
  • 6 eggs separated
  • 80g caster sugar
  • 1 1/2 tablespoon honey
  • 5 sheets of leaf gelatine
  • 110ml double cream

Method

  1. Line a loaf tin (1 litre) with 2 pieces of baking parchment, measuring 19cm x 30cm and 8 x 30cm. Insert them into the tin, one lengthways, one across.
  2. Break up the chocolate and put into a saucepan with the coffee and butter.
  3. On the induction hob (1 setting) melt the chocolate.
  4. Remove from the heat, then beat in the egg yolks while it is still warm.
  5. Stir in 60g of the caster sugar and the honey and set to one side.
  6. Put the gelatine sheets in a bowl and cover with cold water.
  7. Soak for a few minutes.
  8. Put the cream in a pan and heat to almost boiling, but not.
  9. Add the gelatine sheets and stir until they are completely dissolved.
  10. Stir the cream into the chocolate mixture.
  11. Put the egg whites in a bowl and whisk until you have soft white peaks.
  12. Add the rest of the caster sugar and whisk until glossy and firm.
  13. Scrape the chocolate mixture into the egg white bowl, then fold both together well.
  14. Pour the mixture into the tin, right to the top.
  15. Place in the freezer. It will be frozen within 2 hours. To unmould, remove from the freezer 5 minutes before serving.
  16. Serve in slices.

Recipe created by Philippa Vine, Bluebell Farmhouse Kitchen.

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