Sunday, June 19, 2011

Frozen Chocolate Parfait


This is my first creation from TSOB!

When you think of parfait, you don't think of a brick of aerated chocolate, right? Well, this is what the French call parfait. And man, is it good.

You basically make a custard and fold it into creamy chocolate and then freeze it. Ms. Yard's version in the book adds espresso, and lots of it. The finished product then is a very caffeinated fudgesicle minus the stick. It might also make a good middle between two cookies as an ice cream sandwich. Maybe something to try another time.

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