Title: Chocolate Trinity Parfaits (Marcel Desaulniers)
Categories: None
Yield: 1 Servings

12 oz Semisweet chocolate (8
-ounces broken into
-1/2-ounce pieces and 4
-ounces finely grated)
6 1/2 c Heavy cream
3/4 c Granulated sugar
2 tb Unsweetened cocoa
1 ts Pure vanilla extract

To prepare the dark chocolate cream, heat 1-inch of water in the bottom
half of a double boiler over medium heat. Place the 8 ounces semisweet
chocolate broken into pieces in the top half of the double boiler. Tightly
cover the top with film wrap and allow to heat for 8 to 10 minutes. remove
from the heat and stir until smooth. Transfer the melted chocolate to a
stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy
cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer
fitted with a well-chilled balloon whip. Whisk on high until stiff peaks
form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk
to combine 1/4 of the whipped cream into the melted chocolate until smooth
and completely incorporated. Add the combined whipped cream and chocolate
to the remaining whipped cream and use a rubber spatula to fold together.
Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover
the top with film wrap and refrigerate until needed. To prepare the cocoa
cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon
vanilla extract in the well-chilled bowl of an electric mixer fitted with a
well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to
5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly
cover the top with film wrap and refrigerate until needed. To prepare the
speckled chocolate cream, place the remaining 2 cups heavy cream, 2
tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl
of an electric mixer fitted with a well-chilled balloon whip. Mix on high
until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer
and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer
the cream to a stainless steel bowl and refrigerate for at least 30 minutes
before assembling the parfaits. To assemble the parfaits, fill a pastry
bag (without a tip) with the dark chocolate cream. Pipe an even layer of
about 1/2 cup of the cream into each of the brandy snifters. Then fill a
clean pastry bag with the cocoa cream and pipe an even layer of it onto the
layer of dark chocolate cream. For the final layer of cream, fill a clean
pastry bag with the speckled chocolate cream and pipe an even layer of the
cream onto the cocoa cream. Refrigerate the parfaits until just a few
minutes before serving.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25

Posted to MC-Recipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:31:08 -0600

From: Jackie Bordelon