Chocolate Cinnamon Parfait Recipe #98201
A wonderful frozen, make-ahead dessert for chocolate lovers! This recipe was developed by Ms. Henna Ström; it won 1st prize in a chocolate recipe competition organised by Kodin Kuvalehti magazine! Cooking time is freezing time, which in turn is an estamate, as I usually make this in the morning, put in the freezer, and serve at dinner time! Do not keep this in the freezer for days though, as the texture will suffer.
by stormylee
2¾ hours | 45 min prep
SERVES 4
- 300 ml whipping cream
- 1 teaspoon cinnamon
- 1 egg yolk
- 75 ml sugar
- 50 ml water
- 50 g semisweet chocolate
- 1 egg yolk
- 3 tablespoons cocoa powder
- Whip cream until stiff peaks form.
- Transfer 1/3 of the whipped cream into another bowl, add cinnamon (to the 1/3) and stir to combine.
- Beat one egg yolk well.
- Measure sugar and water into a small saucepan and bring the mixture slowly to a boil, stirring.
- As soon as the the mixture begins to boil, remove from heat.
- Slowly pour half of the hot sugar-water mixture on the beaten egg yolk, stirring constantly.
- Allow the mixture to cool.
- Add the cinnamon-flavoured whipped cream to the egg-sugar mixture, stir to combine.
- Spoon the mixture into four small drinking glasses and place in the freezer.
- Melt chocolate in a water bath or microwave.
- Beat the remaining egg yolk well.
- Reheat the remaining sugar-water mixture, and slowly add it to the egg yolk, stirring constantly.
- Allow to cool.
- Add cocoa powder and melted chocolate to the mixture, stir.
- Add the remaining whipped cream, stir to combine.
- Spoon the mixture on top of the cinnamon parfait and return the glasses to the freezer until frozen and ready to serve.
- Bring to room temperature some 10 minutes before digging in.
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5 stars