Chocolate Cream Parfaits
For a lighter touch, use plain whipped cream to top the parfaits.
Makes six 4 oz. servings
Chocolate Cream
2 c. heavy cream
4 ½ oz. bittersweet chocolate (64%)
2 Tbsp. dark brown sugar
¼ tsp. salt
7 large eggs, separated
In a medium saucepan, bring heavy cream to a boil. Whisk in chocolate, dark brown sugar, and salt. Stirring occasionally to prevent scorching, return the cream mixture to a boil. Quickly whisk into the egg yolks. Discard egg whites. Strain the chocolate mixture.
Distribute among 4 oz. glasses until they are just under half full. Cover and chill overnight.
Cocoa Nib Whipped Cream
1 ½ c. heavy cream
¼ c. cocoa nibs
2 Tbsp. powdered sugar
In a small saucepan, bring heavy cream to a simmer. Remove from heat. Add cocoa nibs. Cover and chill overnight. Strain the cocoa nibs from the cream. Whip until soft peaks form. Add powdered sugar, and mix to combine.
1 ½ c. chocolate wafer crumbs
shaved bittersweet chocolate or chocolate curls
Uncover chocolate cream. With a damp towel, gently clean cups of any condensation. Distribute cookie crumbs evenly among the cups, taking care to spread to the edges. Spoon in whipped cream. Garnish with shaved chocolate or chocolate curls. Serve or return to refrigerator. Best served within eight hours of assembling.
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