Chocolate Parfait

By vegar

Ingredients

• 2 eggs
• 100 g sugar
• 100 g toberlone chocolate, chopped
• 1 tablespoons milk
• 3 tablespoons brandy
• 250 ml heavy cream

Preparation

Step 1

1. Whip the eggs with the sugar in a bowl over a hot steam until the mixture is frothy. Then continue with the whisk in a cold ice bath until the mass is cold.
2. In a second bowl melth the chopped chocolate, add the milk and brandy and whisk until its smooth.
3. Add the egg mass carefull to the smooth chocolate because of the temperature difference.
4. Whip the cream and add it to the egg/chocolate mass.
5. Fill it in small forms or a large parfait form and put it for at least 4 hours in the freezer (better overnight).