Three layer parfait

Name: Three layer parfait
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 70 g room-warm dark chocolate; 50 g white chocolate; 50 g Milk chocolate; 2 Egg yolk (size M); 1 egg (size M); 50 g Sugar; 275 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

70 g room-warm dark chocolate
50 g white chocolate
50 g Milk chocolate
2 Egg yolk (size M)
1 egg (size M)
50 g Sugar
275 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Remove small rolls (approx. 20 g) from the dark chocolate with a peeler. Coarsely chop the remaining chocolate by type and melt in a bowl over a warm water bath. Beat the egg yolks, egg and sugar in a beating pot over a hot water bath until thick and creamy. Divide the mixture into 3 bowls and stir in 1 type of chocolate each. Let the egg and chocolate mixture cool down, stirring every now and then. Whip the cream until stiff, divide into three and fold in. Line a triangular terrine mould (approx. 35 cm) with foil and pour in the white chocolate mixture. Freeze the terrine for about 30 minutes, then add the milk chocolate mixture. Freeze again for approx. 30 minutes, then pour in the dark chocolate mass. Freeze Parfait for at least 4 hours. Remove Parfait from the mould, cut it into 8-12 pieces and decorate with chocolate rolls
2
With 6 people:
3
Waiting time approx. 5 hours