Parfait au Chocolat, Sauce Café from The Great Ice Cream Book by Jon Croft
Make the parfait by melting the chocolate in a saucepan which is standing in hot water. Whip the eggs and sugar until light and fluffy. To this, quickly add the melted chocolate and then fold in th...
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Cooking tools:
- Terrine mold
- Aluminum foil
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Freezer
Ingredients
- 1 lb. (450 g.) plain chocolate
- ½ pint (275 ml.) double cream, half whipped
- 5 fl.oz. (150 ml.) single cream
- ½ pint (275 ml.) single cream
- 1 teaspoon instant coffee
- 1 tablespoon Tia Maria
- 2 oz. (50 g.) castor sugar
- 4 eggs
- 4 oz. (125 g.) castor sugar
- 2 tablespoons rum
- 4 egg yolks
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