Chocolate Parfait

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.


  • 6 tbsp water
  • ½ cup plus 1 tbsp
  • Pinch of salt
  • 8 oz bittersweet chocolate, grated
  • 2 egg yolks, well beaten
  • Scant 1 tsp unflavored gelatin
  • 1 cup heavy cream, whipped until stiff
  • 1½ tsp pure vanilla extract


Put 4 tablespoons of the water in a saucepan with the sugar and salt. Bring to a boil, stirring to dissolve the sugar, then boil to make a syrup that will split into a thread when dipped from the tip of a spoon.

Melt the chocolate in a bowl set over hot water. When smooth, add to the syrup a little at a time, stirring constantly. Pour the chocolate syrup in a fine stream onto the egg yolks, beating briskly and constantly as you go.

Soften the gelatin in the remaining cold water, then set in the pan of hot water to dissolve, stirring until it does so. Add the gelatin to the chocolate mixture, stirring in well so that it does not form lumps. Allow to cool, stirring occasionally.

Fold in the whipped cream and the vanilla extract. Churn in an ice cream machine.