Recipe - Chocolate Trinity Parfaits (Marcel Desaulniers)

12 ounce Semisweet chocolate (8
ounces broken into
1/2ounce pieces and 4
ounces finely grated)
6 One half cup Heavy cream
Three fourths cup Granulated sugar
2 tablespoon Unsweetened cocoa
1 teaspoon Pure vanilla extract

To prepare the dark chocolate cream, heat 1inch of water in the bottom
half of a double boiler over medium heat. Place the 8 ounces semisweet
chocolate broken into pieces in the top half of the double boiler. Tightly
cover the top with film wrap and allow to heat for 8 to 10 minutes. remove
from the heat and stir until smooth. Transfer the melted chocolate to a
stainless steel bowl and set aside until needed. Place 2 One half cups heavy
cream and 2 tablespoons sugar in the wellchilled bowl of an electric mixer
fitted with a wellchilled balloon whip. Whisk on high until stiff peaks
form, about 1 One half minutes. Remove the bowl from the mixer. Use a hand whisk
to combine One fourth of the whipped cream into the melted chocolate until smooth
and completely incorporated. Add the combined whipped cream and chocolate
to the remaining whipped cream and use a rubber spatula to fold together.
Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover
the top with film wrap and refrigerate until needed. To prepare the cocoa
cream, place 2 cups heavy cream, One half cup sugar, the cocoa and One half teaspoon
vanilla extract in the wellchilled bowl of an electric mixer fitted with a
wellchilled balloon whip. Mix on medium until stiff peaks form, about 4 to
5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly
cover the top with film wrap and refrigerate until needed. To prepare the
speckled chocolate cream, place the remaining 2 cups heavy cream, 2
tablespoons sugar and One half teaspoon vanilla extract in the wellchilled bowl
of an electric mixer fitted with a wellchilled balloon whip. Mix on high
until stiff peaks form, about 1 One fourth minutes. Remove the bowl from the mixer
and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer
the cream to a stainless steel bowl and refrigerate for at least 30 minutes
before assembling the parfaits. To assemble the parfaits, fill a pastry
bag (without a tip) with the dark chocolate cream. Pipe an even layer of
about One half cup of the cream into each of the brandy snifters. Then fill a
clean pastry bag with the cocoa cream and pipe an even layer of it onto the
layer of dark chocolate cream. For the final layer of cream, fill a clean
pastry bag with the speckled chocolate cream and pipe an even layer of the
cream onto the cocoa cream. Refrigerate the parfaits until just a few
minutes before serving.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A25

Posted to MCRecipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:31:08 0600

From: Jackie Bordelon jbord@premier.net