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>

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”