Home Recipes Chocolate parfait

Chocolate parfait

with chocolate wafer

ID magazine parfaits
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Ingredients

For 20 servings

1 l Debic Parfait

100 g Debic Cream 40%

100 g dark chocolate

40 chocolate wafers

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation

Preparation

Whip the Parfait in the food processor until light and airy.

Meanwhile, prepare a ganache by bringing the Cream to the boil and then pouring it onto the chocolate.

Let it sit briefly and then mix into a smooth ganache.

Stir a small portion of the whipped parfait into the lukewarm ganache.

Add this mixture to the remaining whipped parfait and mix until homogeneous.

Divide into silicone round moulds (6 cm diameter) and flatten.

Leave to set in the freezer.

Assembly

Remove the parfait slices from the moulds and serve frozen between two chocolate wafers.

Recipe tags ID magazine parfaits

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