Milk chocolate and salted peanut parfait recipe
This delicious chocolate pud take a bit of time to make, but is well worth the effort. The parfaits (French for 'perfect' and pronouced par-fay) can be made well in advance.
Ingredients
- 2 Eggs
- 125 g Caster Sugar
- 500 ml Double Cream
- 100 g Milk Chocolate
- 75 g Salted Peanuts (blitzed in a food processor)
- 2 Eggs
- 4.4 oz Caster Sugar
- 17.6 fl oz Double Cream
- 3.5 oz Milk Chocolate
- 2.6 oz Salted Peanuts (blitzed in a food processor)
- 2 Eggs
- 4.4 oz Caster Sugar
- 2.1 cups Double Cream
- 3.5 oz Milk Chocolate
- 2.6 oz Salted Peanuts (blitzed in a food processor)
- 75 g Dark Chocolate
- 50 ml Milk
- 50 ml Double Cream
- 20 g Caster Sugar
- 2.6 oz Dark Chocolate
- 1.8 fl oz Milk
- 1.8 fl oz Double Cream
- 0.7 oz Caster Sugar
- 2.6 oz Dark Chocolate
- 0.2 cup Milk
- 0.2 cup Double Cream
- 0.7 oz Caster Sugar
- 80 g Milk Chocolate
- 3 pinches Icing Sugar (to dust)
- 8 Chocolate Sticks (optional)
- 2.8 oz Milk Chocolate
- 3 pinches Icing Sugar (to dust)
- 8 Chocolate Sticks (optional)
- 2.8 oz Milk Chocolate
- 3 pinches Icing Sugar (to dust)
- 8 Chocolate Sticks (optional)
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 150 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- To make the parfait: Melt the chocolate in a bain-marie and whip the eggs and sugar into a sabayon over a pan of warm water until light and fluffy
- Slowly add the melted chocolate and the blitzed Salted Peanuts. Lightly whip the double cream and fold into the mixture
- Pour into four mousse rings and place in the freezer to set for at least two hours.
- For the chocolate sauce: Boil milk, cream and sugar together then add the chocolate and re-boil to melt the chocolate. Mix well and pass through a strainer
- To serve: De-ring your parfaits. Melt the 80g of milk chocolate and pour ΒΌ on to a cool marble slab and spread out evenly
- Trim the edges and carefully wrap it around your parfait and fold the top to form a present -like shape. Repeat this with the other 3 parfaits
- Place one parfait in the middle of each bowl and garnish each parfait with 2 chocolate sticks and dust with icing sugar
- Pour the warm chocolate sauce in to a jug and let your guests pour the chocolate sauce around
Bill Granger's chocolate coconut slice
Elizabeth David's chocolate mousse
Eric Lanlard's hot chocolate fondant
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