Dear Stephanie, this time we've been challenged by one of your best friend, Agathe, to prepare a Coffee Parfait. Well as much as I like espresso, I don't like hate coffee dessert, so I thought I'd make a chocolate version. Let me first reassure you, there's no need for a fancy ice cream machine. Once you've completed the recipe, just put the pan in the freezer for a couple of hours.
The other important tip concerns the whip cream. In order for it to thicken, you have to place both the mixing bowl and the double cream for at least an hour in the fridge before whipping.
Start by heating milk over low heat. Meanwhile, mix sugar and egg yolks until frothy.
Pour half the boiling milk into the egg-sugar mixture. Mix thoroughly and pour this mix into the pan. To thicken, stir constantly with a wooden spoon. Please note that the cream should not boil.
Once the consistency is reached, pour the cream over the chocolate, broken into small pieces. Stir and let cool.
Whip the cream and pour into the chocolate cream.
Molde in a circle cake pan, smooth the surface and leave in the freezer (covered with plastic wrap).
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