Double Chocolate Parfait


  • 225 g ( 0,49 lbs ) white chocolate
  • 2.5 cups cream
  • 1/2 cup of milk
  • 1 tablespoon of granulated sugar
  • 25 g ( 0,055 lbs ) coconut
  • 1/2 cup coconut milk
  • 1+1/4 cup unsalted pistachios

For the cold cream

  • 225 g ( 0,49 lbs ) dark chocolate
  • 6 tablespoons of butter
  • 1 teaspoon of honey
  • 3/4 cup whipped cream
  • Filet Pistachios


Cover a glass container with cling film, including the edges. Melt 1/2 cup cream with white chocolate. Heat 1 cup of cream and milk in a saucepan.

Beat egg yolks and sugar. Add the egg yolks to the hot cream mixture and whisk. Put the mixture in a saucepan and cook without boiling until it thickens.

Add the melted chocolate, coconut and coconut milk. Let it cool.

Whisk the remaining cream until thin and add to the chocolate mixture. Transfer 2 cups of the mixture you prepared into the mold.

Cover it and keep it in the freezer. Chill the remaining mixture in the freezer. Sprinkle peanuts on the parfait you took out of the freezer.

Pour the mixture you have cooled in the refrigerator over it. Cover it and leave it in the freezer overnight.

For the cold cream; Take the chocolate, butter and honey in a glass bowl. Place it on a saucepan filled with water and melt it on the stove, stirring constantly.

Heat the cream in the sauce pan without boiling. Add to the chocolate mixture.

Take it off the stove and let it cool. Invert the parfait you took out of the freezer onto a serving plate. Take the cling film on it and cover it with chocolate cream. Leave to freeze for 3-4 hours in the freezer. Garnish and serve.


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