Advertisement
4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
I do like a nice parfait. It is not quite an ice cream, and perhaps less of an effort to eat. Use the best possible chocolate for this recipe, with 70 percent cocoa solids or more.
Put
Melt the chocolate in a bowl set over hot water. When smooth, add to the syrup a