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Coffee Parfait With Dark Chocolate
This elegant frozen dessert relies on the energizing powers of coffee and chocolate. It's frozen in a cake pan then topped with grated chocolate.
👥 28 Servings👤 Irina Georgescu📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Combine the instant coffee with the water and stir well until it dissolves. Alternatively, if you have a coffee machine, you can make 80 ml (5 Tbsp.) of very strong espresso instead.
2
Whisk the egg yolks with the sugar in a heatproof bowl, then place it over a pan of simmering water. Add the instant coffee and whisk until thick and smooth. Take off the heat and keep whisking until it cools a little, add the coffee liqueur, and place in the refrigerator to cool completely.
3
Add the heavy cream and whisk it into the egg and coffee mixture, preferably with a handheld mixer.
4
Line a 7-inch cake pan with plastic wrap, leaving some overhang, and pour in the mixture. Freeze until needed.
5
To serve, remove from the tin using the plastic wrap to lift and allow parfait to soften slightly. Grate dark chocolate on top, then slice into wedges and serve.
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