Chocolate and Coffee Vino Cotto Parfait

INGREDIENTS

  • 280g Callebaut Chocolate
  • 150ml Milk
  • 460ml Cream
  • 6 Egg yolks
  • 180g Sugar
Print Recipe

In a bowl place chocolate broken up into small pieces, milk and 60 millilitres cream and melt over a bain marie. Once melted and smooth, remove from heat, once cooled slightly, 5 minutes or so, add Coffee Vino Cotto.

Meanwhile beat egg and sugar until thick and pale.
Add chocolate mixture into egg mixture until well combined and place in fridge to cool.

Meanwhile whisk remaining 400 millilitres of cream until soft peaks form, then fold chocolate mix into cream and freeze.

Serve with chocolate coated coffee beans.