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🍰 Chocolate Parfait
321 kcal · 30 min · 4 servings
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Ingredients
- 75 g Sugar
- 5 Egg Yolks
- 2 tbsp Cocoa Powder
- 4 tbsp Chocolate Liqueur
- 250 ml Whipping Cream
- 0.5 tsp Chili Powder
- Nutmeg
- 400 g Raspberries
- 2 tbsp Powdered Sugar
Instructions
- 1. Mix 100 milliliters of water, sugar, and egg yolks in a large bowl. Place the bowl over a pot of hot water (double boiler). Whisk the mixture with the hand mixer until it is creamy and thick.
- 2. Stir cocoa powder and cocoa liqueur until smooth. Fold this paste into the egg yolk mixture. Place the bowl in cold water and continue stirring until the mixture has cooled down. Whip cream until stiff and gently fold it in. Season the mixture generously with chili and nutmeg.
- 3. Fill the mixture into small molds. Cover them and place them in the freezer for 6 hours.
- 4. For the raspberry sauce, put raspberries, powdered sugar, and 4 tablespoons of water in a pot. Bring everything to a boil and let it simmer gently for a few minutes. Strain the sauce through a sieve to remove seeds, and let it cool down.
- 5. Dip the molds briefly in hot water to release the parfait. Turn them out onto small plates. Add the cooled raspberry sauce and garnish with 2 to 3 fresh raspberries.
Nutrition per serving
- kcal: 321
- Protein: 6 g · Fett/Fat: 21 g · Carbs: 23 g