Dark chocolate parfait with berry sauce

Dark chocolate parfait with berry sauce
  • Serves icon Serves 8-10
  • Time icon Hands-on time 40 min, plus overnight freezing

This beautiful dark chocolate parfait looks impressive but is actually a simple make-ahead dessert. It’s perfect for a gothic, grown-up Halloween served with a ghoulish drizzle of ‘blood’ (berry sauce).

Check out 100+ make-ahead dessert ideas.

Nutrition: Per serving (for 10)

Calories
447kcals
Fat
29.7g (17.2g saturated)
Protein
4.1g
Carbohydrates
39.9g (39.1g sugars)
Fibre
1.7g
Salt
0.1g
Calories
447kcals
Fat
29.7g (17.2g saturated)
Protein
4.1g
Carbohydrates
39.9g (39.1g sugars)
Fibre
1.7g
Salt
0.1g

Ingredients

  • 150g dark chocolate (at least 70% cocoa solids), chopped
  • 6 medium free-range egg yolks (see Don’t Waste It)
  • 250g caster sugar
  • 2 tbsp cocoa powder
  • 400ml double cream
  • ¼ tsp flaky sea salt
  • 1 tbsp vegetable oil to grease

For the berry sauce

  • 200g frozen blackberries, blueberries and/or cherries
  • 30g icing sugar

You’ll also need

  • 900g loaf tin

Method

  1. Put a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water), then add the chocolate and leave to melt. Once fully melted, set aside to cool a little (but leave the pan of water at a very low simmer). Meanwhile, beat together the egg yolks and sugar until combined.
  2. Pour the egg mixture into the cooled melted chocolate, then put the bowl back over the simmering water. Using an electric whisk, beat the mixture for 3-4 minutes until thickened and the sugar has dissolved. Remove from the heat.
  3. Sift the cocoa powder into the bowl, then use a metal spoon to fold it in. In a separate bowl, use a balloon whisk to whip the cream to soft peaks. Fold the cream into the chocolate mixture in 3 batches – the first batch will need a good amount of mixing to combine completely, but try to be gentler with the additional batches. Stir in the sea salt.
  4. Grease the loaf tin with the oil and line with baking paper, then pour the mixture into it. Cover and freeze overnight.
  5. About an hour before you plan toserve, make the sauce. Put the berries and icing sugar in a small pan over a low-medium heat. Warm through for 4-5 minutes until the berries have softened and the sugar has dissolved. Allow to cool, then transfer to a processor/blender and whizz until smooth. Push through a fine sieve using the back of a large spoon, then set aside.
  6. To serve, turn the parfait out of the tin onto a platter, remove the paper, then drizzle the sauce over. Use a knife dipped in hot water to cut slices of the parfait.

delicious. tips

  1. DON’T WASTE IT Use the egg whites to make meringues, or lightly beat them with a pinch of salt, label and freeze for another day.

  2. The parfait will keep in the freezer for up to a month, but the berry sauce is best made just before serving.

Recipe By

Emily Gussin

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