Chocolate parfait with coffee prunes and sugary walnuts

banner

Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

I’ve served this parfait so many times and every time someone asks for the recipe. Let’s face it, what’s not to love about a rich chocolate ice cream that needs no churning and can be made in advance. This is a winter version, served with slightly alcoholic prunes and walnuts, but you could serve it with fresh berries, candied cumquats, raspberry sauce or almond praline.

Ingredients

  • 125 g ( oz) caster (superfine) sugar
  • 100 g ( oz) dark chocolate (70% cocoa)
  • 4 large free-range egg yolks
  • 2 tablespoons unsweetened cocoa powder
  • 60 ml (2 fl oz/¼ cup) Kahlua
  • 300 g (10½ oz) sour cream
  • 12 pitted prunes, thinly sliced
  • 60 ml (2 fl oz/¼ cup) hot and strong coffee
  • 115 g (4 oz/1 cup) walnut halves
  • 3 tablespoons icing (confectioners’) sugar

Method

Line a 7 x 22 cm ( x inch) loaf (bar) tin with baking paper, allowing 5 cm (2 inches) of paper to overhang the two long sides.

Put the sugar and 125 ml (4 fl oz/½ cup) water in a saucepan. Bring to the boil, stirring until the sugar has dissolved. Boil briskly for 3 minutes, then remove from the heat. Break the chocolate into pieces and add to the hot sugar syrup, stirring until smooth.

Using an electric mixer, whisk the egg yolks until pale, then add the cocoa and whisk until combined. Slowly add the hot chocolate sauce, beating until the mixture has cooled. Stir in 1 tablespoon of the Kahlua, then beat in the sour cream. Spoon the mixture into the prepared tin and freeze overnight.

Put the prunes in a small bowl and pour the hot coffee and remaining Kahlua over the prunes. Cover and set aside until ready to serve.

Put the walnuts in a non-stick frying pan and sprinkle over the icing sugar. Cook over medium heat until the sugar melts and the walnuts begin to caramelise. Remove from the pan.

To serve, turn the parfait out onto a clean board and cut into six slices. Serve with the prunes and caramelised walnuts.