1 shot glass coffee liquor
1 tablespoon cocoa powder
extra whipped cream
chocolates or flakes
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© Janneke's Recipe pages - ice, dessert and dessert
How to prepare:
Melt the chocolate au-bain-marie with the coffee liquor. Stir the soft butter into the melted chocolate.
Separate the eggs. Beat the egg yolks with the sugar until the sugar is dissolved and beat the egg whites to stiff peaks. Mix the melted chocolate with the yolk-mixture.
Beat the whipping cream with the cocoa powder fluffy.
Fold the whipping cream and the egg whites into the chocolate mixture. Divide over 4 or 6 fancy bowls and place for at least 3 hours in the freezer.
(This parfait is quite heavy: after a big meal the recipe is sufficient for 6 portions).
Place 15 minutes before serving in the fridge.
Garnish with whipped cream and a chocolate or chocolate flakes.
First published: April 12, 2003, Netherlands
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