Chocolate parfait without baking

Chocolate parfait without baking


250 ml of milk
4 egg yolks
100 g of light cane sugar
1 tbsp. l starch
150 g of culinary chocolate
250 ml of heavy cream (about 35% fat, highly chilled)
1 tbsp. l cocoa powder
Get about 6 servings


Pour the milk into a small saucepan, put on the fire and bring to a boil. Remove from heat.

  1. In a separate bowl, beat the yolks and cane sugar until light, fluffy mass. Continuing to whip up the mass, pour in a thin stream of hot milk, mix until homogeneous. Add to the mixture a tablespoon of starch (you can take both potato and corn — but with corn it will turn out softer), stir again until smooth and pour everything into the pan. Put the pot with the mixture on medium heat and heat, stirring, until the mixture becomes thicker. Do not bring to a boil! Remove pan from heat.
  2. Break the chocolate into small pieces and place in a large bowl. For chocolate, pour hot milk mixture. Mix everything with a whisk until the chocolate is completely melted in the milk mass and everything becomes a smooth consistency. Cool the chocolate mixture.
  3. Meanwhile, beat the fatty cold cream in a clean bowl until a soft foam is obtained (no strong peaks are needed for this dessert) and, gently stirring with a spatula, combine with the chocolate mass.
  4. Pour everything into a rectangular, narrow cupcake baking dish. Remove for an hour in the freezer. Then put the parfait in the fridge for at least the night. Before serving dessert to the table, sprinkle it through a sieve of cocoa.
Chocolate parfait without baking
Chocolate parfait without baking

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