Parfait au Chocolat, Sauce Café

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Priory Hotel,

Chef Mike Collom


  • 1 lb. (450 g.) plain chocolate
  • ½ pint (275 ml.) double cream, half whipped
  • 5 fl.oz. (150 ml.) single cream
  • 4 eggs
  • 4 oz. (125 g.) castor sugar
  • 2 tablespoons rum

For the sauce

  • 4 egg yolks
  • ½ pint (275 ml.) single cream
  • 1 teaspoon instant coffee
  • 1 tablespoon Tia Maria
  • 2 oz. (50 g.) castor sugar


Make the parfait by melting the chocolate in a saucepan which is standing in hot water.

Whip the eggs and sugar until light and fluffy. To this, quickly add the melted chocolate and then fold in the half-whipped cream and then lastly the rum. Pour into a tin foil lined terrine mould. Place into deep freeze for 24 hours.

Make the sauce by whisking the egg yolks and sugar together. Bring the cream to the boil and pour onto the beaten yolks and sugar, whisking all the time. Still whisking, return to the pan and heat gently until the mixture thickens and coats the back of the spoon. Do not boil. Dissolve the instant coffee in the Tia Maria and add to the custard and allow to cool.

To serve, pour the coffee sauce on individual plates and then slice the parfait and lay on top. Decorate with whipped cream and any colourful fruit and a crisp biscuit.