INGREDIENTS

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)
----------------------------------------------
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