Chocolate Parfait

A delightfully rich and sinful dessert with layers of chocolate in its wicked form at every level.


Chocolate Ganash
100g cream
100g coverture chocolate buttons

Heat cream in a medium glass bowl in microwave until steaming hot. Add chips; stir with a whisk until melted and smooth. Refrigerate until cold.


Chocolate Mousse
13 oz (368 gm) bittersweet or semisweet chocolate, finely cut
6 tbsp. (3 oz) butter softened
1 /2 cup (113 gm) sugar
6 egg yolks
¼ cup(60 ml) strong black coffee or espresso
¼ cup (60 ml) Kahlua
3 cups (700 ml) heavy cream

Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat.

Continue to stir the chocolate until it has melted completely, then remove from the heat.
Cut the butter into 8 pieces and mix it into the melted chocolate until it has been completely absorbed by the chocolate.

Set the chocolate aside to cool to room temperature


Sabayon
add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Continue to whip for another minute.

add the liquid to the egg yolk mixture and place your mixing bowl over a pot of simmering water and whisk the yolk mixture until it becomes very thick.

When the egg yolks have thickened, continue to whip in your stand mixer until the mixture has cooled.


Combining

When the sabayon has cooled, fold it into the chocolate mixture until well blended.

Whip the cream in your stand mixer until it holds its shape, then fold it into the chocolate mixture.
Cover with plastic wrap and refrigerate until set.
(I halved the recipe)

recipe from askchefdennis




Chocolate Sponge
I used chocolate twiggies.


Rolled oats
1/2 cup of rolled oats
4 tbs sugar

Place oats and sugar on a baking tray and bake for 10 min (180 deg cel) be sure to stir it.


To assemble

Place chocolate sponge at the base and press it down.
Next pipe the mousse (Put the mousse in a piping bag to achieve a cleaner finish).
Drizzle some ganash over the oats and repeat the layers.
Let it set in the fridge for at least 3 hours.


Enjoy...jue