Chocolate Parfait

As my dearest friend, Cristy says, Chocolate Parfait is just the thing to relieve stress. Chocolate parfait is pure indulgence in a glass.

Preparation method

For the parfait

1. Melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water.
2. Whip the cream until it holds soft peaks and set aside. Bring the water and sugar to the boil in a small pan.
3. In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream.  Carefully pour the mixture into four moulds, each 6cm/2½in wide and 4cm/1½in deep, placed on a plate lined with greaseproof paper. Place the moulds in the freezer and leave for a minimum of two hours.

 For the honeycomb

1. line a baking tray with a little oil and baking parchment.
2. Place the sugar, honey, glucose and 50ml/2fl oz water into a saucepan and bring to a boil. Continue to cook until the temperature reaches 160C/320F on a sugar thermometer.
3. Remove from the heat and quickly beat in the bicarbonate of soda, stirring constantly. Pour the mixture onto the lined baking tray.
4. Set aside until completely cool and then break into large pieces.
5. Melt the chocolate in a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water), or in the microwave.
6. Line a baking tray with greaseproof paper.
7. Dip each piece of honeycomb into the melted chocolate and then place onto the lined tray. Leave for one hour until the chocolate is set and hard.

For the tuiles

1. preheat the oven to 180C/375F/Gas 5. In a large mixing bowl, beat together all the ingredients until you have a smooth paste. Using a palette knife, spread the mixture as thinly as possible onto a non-stick baking tray.
2. Place the tray in the oven and bake for 8-9 minutes. Remove from the oven and immediately cut out four 6cm/2½in circles using a cutter or a spare mould. This must be done while the mixture is still warm and pliable. Place onto a cooling rack to harden.
3. To serve, remove the parfaits from the freezer and upturn them onto the middle of four plates. Using a blowtorch, lightly warm the moulds until the parfaits slip out. Top with a tuile and the toasted pecans and spoon over the macerated strawberries.

To assemble the glass of this chocolate “heavenly delight” parfait

Firstly, put the honeycomb

Secondly, the chocolate parfait,

Thirdly, drizzle with chocolate syrup

Fourthly, sprinkle pecan nuts

Fifthly, add the tuiles

Finally decorate with a sprig of mint

Enjoy