Chocolate Trinity Parfaits Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 1/4 cup: Heavy cream, divided
1/4 cup: + 2 Tbls sugar, divided
4 ounce: Semisweet chocolate,
1 tbsp: Cocoa,
2 ounce: Semisweet or dark chocolate, grated
1/2 tsp: Vanilla extract, divided
Directions:
In chilled bowl of a mixer fitted with a whisk attachment, beat 1-1/4
cups heavy cream and 1 tablespoon sugar on high speed until it forms stiff
peaks. Whisk 1/4 of the whipped cream into 4 ounces of melted semisweet
or dark chocolate. Fold this mixture back into the remaining whipped
cream, transfer to a stainless steel bowl, cover with plastic wrap, and
refrigerate. Beat 1 cup cream, 1/4 cup sugar, 1 tablespoon cocoa and 1/4
teaspoon vanilla extract to stiff peaks over medium speed. Transfer to a
stainless steel bowl, cover with plastic wrap and refrigerate. Beat a
final cup of cream, 1 tablespoon sugar and 1/4 teaspoon vanilla on high to
stiff peaks, then fold in 2 ounces of grated semisweet or dark chocolate.
Transfer to stainless steel bowl, cover with plastic, and refrigerate all
the creams for at least 30 minutes before assembling the parfaits. Fill a
pastry bag (without tip) with the dark chocolate cream. Pipe a portion of
this cream into each of 8, 6-ounce stemmed glasses. Repeat piping process
with cocoa and speckled creams, cleaning pastry bag in between. (Can be
covered and refrigerated up to 4 hours before serving.) Garnish with
white or dark chocolate curls and raspberries, if desired.
Makes 8 parfaits. From Cooks Illustrated 94 Nov/Dec issue.
Formatted for MM by Pegg Seevers 10/27/94
Source from luhu.jp
cups heavy cream and 1 tablespoon sugar on high speed until it forms stiff
peaks. Whisk 1/4 of the whipped cream into 4 ounces of melted semisweet
or dark chocolate. Fold this mixture back into the remaining whipped
cream, transfer to a stainless steel bowl, cover with plastic wrap, and
refrigerate. Beat 1 cup cream, 1/4 cup sugar, 1 tablespoon cocoa and 1/4
teaspoon vanilla extract to stiff peaks over medium speed. Transfer to a
stainless steel bowl, cover with plastic wrap and refrigerate. Beat a
final cup of cream, 1 tablespoon sugar and 1/4 teaspoon vanilla on high to
stiff peaks, then fold in 2 ounces of grated semisweet or dark chocolate.
Transfer to stainless steel bowl, cover with plastic, and refrigerate all
the creams for at least 30 minutes before assembling the parfaits. Fill a
pastry bag (without tip) with the dark chocolate cream. Pipe a portion of
this cream into each of 8, 6-ounce stemmed glasses. Repeat piping process
with cocoa and speckled creams, cleaning pastry bag in between. (Can be
covered and refrigerated up to 4 hours before serving.) Garnish with
white or dark chocolate curls and raspberries, if desired.
Makes 8 parfaits. From Cooks Illustrated 94 Nov/Dec issue.
Formatted for MM by Pegg Seevers 10/27/94
Source from luhu.jp