Chocolate Parfait

Name: Chocolate Parfait
Yield: Serves 6–8
Ingredients: 3 egg whites; ½ cup (3 ½ oz./100 g) sugar; 5 ¼ oz. (150 g) bittersweet chocolate, 70 percent cocoa; Or 8 oz. (225 g) bittersweet chocolate, 60 percent cocoa; Or 8 oz. (225 g) bittersweet chocolate, 60 percent cocoa; Or 8 oz. (225 g) bittersweet chocolate, 60 percent cocoa; Or 7 oz. (200 g) milk chocolate, 40 percent cocoa; Or 7 oz. (200 g) milk chocolate, 40 percent cocoa; Or 8 oz. (225 g) white chocolate, 35 percent cocoa; Or 8 oz. (225 g) white chocolate, 35 percent cocoa; ¾ cup (200 ml) whipping cream

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This recipe illustrates an interesting technique for an iced dessert that does not require an ice-cream maker.

Ingredients

3 egg whites
½ cup (3 ½ oz./100 g)

Gluten-free
ice cream
Vegetarian
Microwave

Method

Prepare a Swiss meringue. Whisk the egg whites with the sugar in a heatproof bowl over a bain-marie until the temperature reaches 131°F–140°F (55°C–60°C) (1). Then remove from the heat and whisk until it reaches room temperature (2).