Dessertsbiggerbolderbaking4.5
Espresso Parfait with Chocolate-Caramel Sauce recipe
My Espresso Parfait with Chocolate Caramel Sauce recipe makes an eye-catching and palate-pleasing dessert of rich tastes and velvety texture.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- stove
- saucepan
- whisk
- pot
- microwave
📝 Preparation Steps
1
To Make the Parfait
2
Line a 9x5-inch (23x12 ½ cm) loaf pan with cling wrap, leaving about 4 inches (10 cm) hanging over the edge on all sides. Set aside.
3
Place the egg yolks in a medium bowl next to the stove. It might help to place a towel underneath it to hold it in place.
large egg yolks, (at room temperature)8(8 oz/225 g) granulated sugar1 cup(8 fl oz/240 ml) heavy whipping cream1 cup(6 oz/170 g) bittersweet chocolate, very finely chopped1 cup
4
In a medium saucepan over medium heat combine the sugar, water, espresso powder and vanilla extract and bring to a simmer.
5
While continuously whisking the egg yolks, slowly drizzle the hot sugar syrup into the eggs.
large egg yolks, (at room temperature)8(8 oz/225 g) granulated sugar1 cup(8 fl oz/240 ml) heavy whipping cream1 cup(6 oz/170 g) bittersweet chocolate, very finely chopped1 cup
6
Once combined, transfer the mixture back into the pan and cook over low heat, stirring constantly, until thickened. Just a few minutes.
7
Immediately strain the mixture through a fine sieve into the bowl and set aside to cool down for ⏱️ 15 minutes.
8
Using a stand or hand mixer, whip the cream to stiff peaks on high speed and then fold it into the custard until evenly combined.
9
Spread the parfait base into the prepared loaf pan, cover with the overhanging plastic wrap and freeze for at least ⏱️ 6 hours.
10
Make the Chocolate-Caramel Sauce
11
Place the finely chopped bittersweet chocolate in a medium, heat-proof bowl and set aside.
12
In a medium, high-sided saucepan over medium heat, allow the sugar to dissolve in the water. Once it has, turn up the heat and let it simmer without stirring until it reaches a deep amber color.
13
Carefully pour in the heavy cream (it will bubble up and steam) and salt, whisk constantly and let the caramel sauce come to a simmer.
(8 oz/225 g) granulated sugar1 cup(8 fl oz/240 ml) heavy whipping cream1 cup(6 oz/170 g) bittersweet chocolate, very finely chopped1 cupsalt1 teaspoon
14
Remove from the heat and pour directly over the chopped chocolate. Let this sit for ⏱️ 5 minutes without stirring to allow the chocolate to melt. After ⏱️ 5 minutes, use a whisk to combine the chocolate and the caramel.
15
Transfer the sauce to a jar and store in the refrigerator until ready to serve. It will keep in the fridge for up to 8 weeks.
16
To serve, warm up the sauce in a small pot or the microwave until liquefied.
17
Unwrap the parfait and either slice or scoop onto serving dishes and drizzle with the sauce. Serve immediately. Store the leftover parfait in the freezer for up to 4 weeks.
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