Chocolate Parfait Recipe

Ingredients

250g dark chocolate melted in 75ml of cream and ¼ tsp cinnamon powder, allow too cool after it’s melted

250ml cream, whipped till soft peak and then refrigerated
2 egg whites
50g castor sugar

Method

Prepare all the ingredients. Take the sugar and add 25ml water and a few drops of lemon juice. Let the sugar come to the boil and let it reach soft ball stage 114 degrees

When the sugar syrup is nearly ready, beat the egg whites till soft peak stage, and when the sugar has reached the desired temperature, slowly pour the sugar syrup into the egg whites. The eggs whites will bulk up and turn into a fine white mixture. Continue beating for a few seconds after all the sugar syrup has been added to combine properly

Place the melted chocolate mix into a large bowl and fold in the whipped cream by hand using a spatula. Do not whisk. When the chocolate and cream are mixed together half way, add the meringue/egg white mix, and continue folding all the ingredients together. Once you have completely folded together all the ingredients, prepare a bread tin, and pour the mix into it. Place the tin into the freezer and let it set.

To serve this dessert, remove the mix after it has set, from the bread tin. Place a knife into hot water, slice the dessert and place it in the centre of a plate. To lift the dish you can serve it with poached mixed berries.

To serve it with poached berries, make some sugar syrup (for every cup of water, use 1 cup of sugar) and place the berried into the hot sugar syrup. You do not have to boil or even simmer the berries, just as long as the liquid is hot when the berries go into it. Leave the berries in the syrup for a few minutes, and then remove them from the liquid. Place a table spoon of berries on top of the chocolate parfait before you serve it, with sprigs of fresh mint.

Bon Appétit