Triple-Chocolate Mint Parfaits

Name: Triple-Chocolate Mint Parfaits
Yield: Makes 6 Large Parfaits
Ingredients: 2 cups heavy cream; 4 large egg yolks; ¼ cup cornstarch; ⅛ teaspoon kosher salt; 2 large eggs, separated; 6 ounces semisweet chocolate, finely chopped; 20 fresh mint leaves; 4 ounces bittersweet chocolate, finely chopped; ⅔ cup sugar; sweetened whipped cream for serving; ½ cup heavy cream; 2 teaspoons pure vanilla extract; 6 ounces unsweetened chocolate, finely chopped; mint sprigs for garnish; ⅓ cup whole milk; ¼ cup sugar; 3 cups whole milk

Preparation info

Makes
6
Large Parfaits

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

With chocolate pudding, mellow mint-chocolate mousse, and dark chocolate custard, this parfait will have you waxing poetic after the first bite. Each layer is infused with a varying chocolatiness, creating such a complex tableaux of flavors, you’ll find yourself licking the spoon in an effort to savor them all.

Ingredients

Chocolate Pudding

¼ cup cornstarch
⅔ cup sugar
⅛

Dessert
Vegetarian
Gluten-free

Method

For the chocolate pudding: In the top of a double boiler, combine the cornstarch, sugar, and salt. Whisk well until there are no longer any lumps. Pour the milk into the dry ingredients and whisk well. Cook over medium heat, stirring occasionally, until thick and smooth, 12 to 15 minutes. Remove from the heat and add the semi-sweet chocolate and vanilla. Whisk until silky smooth. Strain through