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Parfait au Chocolat - Chocolate Parfait today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1/2 lb. Chocolate Menier or other bitter chocolate
4 large eggs, separated
2 tablespoons butter
2 tablespoons brandy, rum or black coffee
Heat the chocolate and butter either over hot water, or on a very low heat in a thick saucepan, stirring well until it is melted. Remove from the heat and add the brandy or coffee gradually, mixing thoroughly. One by one stir in the egg yolks and beat well. Put into small individual cups, and leave overnight in a cold place. This is a very rich and has a much better flavor than ordinary chocolate mousse. However if that is preferred, then stiffly beat the egg whites and add them before putting into the cups. Decorate with Easter Candies for a festive Holiday dessert. Serves 4 to 6.
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