Frozen Mint Chocolate Flake Parfait with Hot Chocolate Sauce
A sweet treat by Darren Purchese from Everyday Gourmet
As seen on Everyday Gourmet
- 1 sheet gelatin, gold leaf
- 6 egg yolks
- 125 grams caster sugar
- 100 millilitres water
- 375 millilitres cream, firm whipped
- 2 drops peppermint oil
- 100 grams dark chocolate, melted to 30C
- Hot Chocolate Sauce:
- 75 millilitres cream
- 75 millilitres milk
- 20 grams caster sugar
- 100 grams dark chocolate
- Spray the insides of single serve ramekins with canola spray and line them with cling film. Smooth out any wrinkles and ensure the cling film overlaps the tin. This will ensure you have a smooth frozen parfait that is easy to remove from the mould once frozen.
- Pour the melted chocolate onto a cold marble surface and spread thin with a spatula until the chocolate starts to set. Use a scraper to scrape ‘flake’ pieces. Store these in the fridge.
- Soak the gelatin in cold water to soften, drain the water and reserve the gelatin.
- Add the yolks to a bowl of a stand mixer and start to whisk on high speed. Place the sugar into a saucepan with the water and stir gently. Place the pan over a medium heat and stir the syrup to ensure the sugar has dissolved. Once the syrup is boiling stop stirring and cook to 121C using a sugar or digital thermometer to accurately check the temperature.
- Slowly pour the syrup into bowl of whisking egg yolks from the side, add the soaked gelatin to the bowl and whisk for 5 minutes until the mixture has cooled. The mix should be pale and thick in volume. Remove from the machine and fold in the whipped cream and peppermint oil to taste.
- Layer chocolate pieces and parfait into the moulds, tap to level and freeze or four hours.
- Demould, remove the plastic and serve with melted chocolate.
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