Chocolate coffee ice cream wafers

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 1 Vanilla pod
  • 175 g Dark chocolate coating
  • 2 TABLESPOONS instant coffee
  • 2 TABLESPOONS + 125 g sugar
  • 250 ml Milk
  • 6 Egg yolk (size M)
  • 400 g Whipped cream
  • 3 packets (100 g each) Belgian round butter waffles

Directions

  1. 1

    Cut the vanilla pod lengthwise and scrape out the pulp. Coarsely chop 125 g of chocolate coating and melt over a warm water bath. Dissolve coffee and 2 tbsp. sugar in 3 tbsp. hot water

  2. 2

    Bring the milk, vanilla pod and vanilla pulp to the boil. Remove vanilla pod. Mix egg yolks and 125 g sugar. Pour the milk to the egg yolks, stirring constantly, then pour everything back into the pot and let it slightly thicken over a low to medium heat, stirring constantly (remove to a rose)

  3. 3

    Pour the sauce through a sieve and divide into two bowls. Stir the chocolate under one half and the coffee under the other half. Let the masses cool down while stirring occasionally

  4. 4

    Whip the cream until stiff. Fold half into the lukewarm chocolate mixture. Chill the rest of the cream. Line the bottom of a square springform pan (24 x 24 cm) with butter waffles. Fill the spaces between the cups with small broken butter waffles. Spread the chocolate mixture on top and smooth it down. Put on a layer of waffles and freeze for about 45 minutes

  5. 5

    Fold the rest of the cream into the coffee mixture and also into the springform pan, smooth it down and cover with a layer of biscuits. Put the springform pan in the freezer for at least 6 hours

  6. 6

    Dissolve 50 g chocolate coating over a warm water bath. Remove the parfait from the mould and cut into cubes. Decorate with liquid couverture and serve immediately

  7. 7

    waiting time approx. 7 1/4 hours

Nutrition Facts

KCAL
300 kcal
CARBS
29 g
FATS
19 g
PROTEINS
4 g