Parfait au Chocolat, Sauce Café

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 1 lb. (450 g.) plain chocolate
  • ½ pint (275


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