| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Semisweet chocolate, 8 |
| ounces broken into | ||
| 1/2-ounce pieces and 4 | ||
| ounces finely grated | ||
| 6 1/2 | c | Heavy cream |
| 3/4 | c | Granulated sugar |
| 2 | T | Unsweetened cocoa |
| 1 | t | Pure vanilla extract |
INSTRUCTIONS
To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together. Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to 5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits. To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream. Refrigerate the parfaits until just a few minutes before serving. Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25 Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:31:08 -0600 From: Jackie Bordelon <jbord@premier.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 4914
Calories From Fat: 3354
Total Fat: 390.9g
Cholesterol: 1064.1mg
Sodium: 336.4mg
Potassium: 750.2mg
Carbohydrates: 393.6g
Fiber: 23.7g
Sugar: 150.7g
Protein: 32.3g