Double chocolate parfait
- 4 ounces bittersweet chocolate (minimum 65% cocoa solids), chopped
- 5 ounces semisweet (or milk) chocolate, chopped
- 1¼ cups double cream, lightly whipped
- 2 cups raspberries for serving (optional)
- Mousse base:
- ¾ cup sugar
- ½ cup water
- 5 extra-large egg yolks
Instructions:
Rich and luscious, this French-style parfait will tempt any chocolate-lover.
- First, prepare the mousse base: Put the sugar and water in a small saucepan and stir over low heat to dissolve, then increase the heat and bring to a boil. Boil until the liquid is thick and syrupy, 7–10 minutes. The temperature should reach about 230°F on a candy thermometer (the thread stage).
- While the sugar syrup is boiling, beat the egg yolks until smooth and fluffy. Carefully and slowly trickle in the hot sugar syrup, beating vigorously until the mixture is thick and glossy and has tripled in volume. Continue to beat until the mixture has cooled and the sides of the bowl no longer feel hot, about 5 minutes longer. Set aside.
- Put the bittersweet and semisweet chocolates into separate large heatproof bowls. Melt one at a time, setting the bowl over a pan of barely simmering water and stirring occasionally. Remove from the heat and let cool slightly.
- Divide the mousse base between the two bowls of melted chocolate and fold through until evenly combined. Finally, fold half the whipped cream into each chocolate base.
- Line a large loaf pan or terrine with plastic wrap so that plenty of wrap hangs over the sides. Spread the bittersweet chocolate mousse evenly over the bottom of the pan, filling in the corners. Making sure the pan is level, freeze until firm, about 2 hours. In the meantime, keep the semisweet chocolate mousse in the refrigerator.
- Remove the pan from the freezer and spread the semisweet chocolate mixture on top of the frozen bittersweet mixture to fill the pan. Fold the excess wrap over the top to cover and freeze for at least 8 hours or overnight.
- Remove the parfait from the freezer 5–10 minutes before serving to let it soften. Unmold onto a clean cutting board and peel off the plastic wrap. Cut into thick slices using a warm knife. Serve each slice with a scattering of raspberries, if you wish.