Frozen Chocolate Parfait
Servings: Approximately 4 cups [1 L]
  • 1 teaspoon [2.5 g] unflavored gelatin
  • 2 tablespoons [30 mL] cold water
  • 2 [1-ounce / 28-g] each squares bitter chocolate
  • 1/2 cup [125 mL] water
  • 1/2 cup [100 g] sugar
  • 1/4 teaspoon [1 mL] salt
  • 2 egg yolks, well beaten
  • 1 cup [250 mL] whipping cream
  • 1/2 teaspoon [2.5 mL] vanilla extract
  • Sprinkle gelatin over cold water; leave to swell.
  • Into the upper part of a double-boiler, melt bitter chocolate squares over boiling water, stirring at all times to prevent chocolate from burning.
  • Remove from heat; reserve.
  • Into a clean casserole, boil together water, sugar and salt until 230°F [110°C] onto a candy thermometre [fine thread].
  • Stir in melted bitter chocolate, until well blended.
  • Pour mixture into a bowl and beat in beaten egg yolks and swollen gelatin.
  • Leave mixture to cool completely, then refrigerate mixture until really cold.
  • Whip whipping cream until stiff peaks form.
  • Fold whipped cream, along with vanilla extract, into really cold mixture.
  • Evenly spoon mixture into frosted parfait dishes or mold.
  • Freeze mixture, without stirring, until really firm.