Triple chocolate parfait

Name: Triple chocolate parfait
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g Dark chocolate; 50 g white chocolate; 50 g Milk chocolate; 1 egg + 2 egg yolks (size M); 50 g Sugar; 300 g Whipped cream; 1 TABLESPOON Grated chocolate; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g Dark chocolate
50 g white chocolate
50 g Milk chocolate
1 egg + 2 egg yolks (size M)
50 g Sugar
300 g Whipped cream
1 TABLESPOON Grated chocolate
7-10 Tbsp Cling film

Directions

1
Coarsely chop the chocolate by type and melt each in a hot water bath.
2
Whisk egg, egg yolk and sugar with the whisk of the hand mixer in a hot water bath until thick and creamy. Divide the mixture into thirds and stir in one type of chocolate each. Let the chocolate mass cool down, stirring from time to time.
3
Whip the cream until stiff, divide into thirds and fold into the chocolate mass. Line a triangular terrine mould or box mould (approx. 1 l capacity; approx. 35 cm long) with foil. First pour in the white chocolate mass and freeze for about 30 minutes.
4
Then pour in whole milk chocolate mixture and freeze again for about 30 minutes. Finally pour in the dark chocolate mass. Cover and freeze for at least 4 hours.
5
Release the parfait from the mould and remove the foil. Cut the chocolate parfait into 8-12 pieces and decorate with grated chocolate.