Home » Dark chocolate Parfait

Dark chocolate Parfait

by Ada Parisi
5 min read
Semifreddo al cioccolato fondente

You see this Parfait? Is’ a mistake. In the sense, is the result of an error or, even better, a series of errors. I'll spare you how and why I did and threw a pie Heaven and then I found myself with an oil slick of chocolate ganache unused. Skipping the shameful intermediate stages, This is the result of the reuse of that fanciful ganache: a Parfait. Non-Canon, the experts will be horrified of cakes and ice cream. Is’ true, but I swear to you I came so good, cold but soft, absolutely ' fudge’ and with a bitter aftertaste as I like it, I won't do it again and I will not change this recipe's non-canonical’ never ever. I would save, instead, to make and throw back the cake… If you like frozen desserts, also check that the Strawberry with Strawberry Compote and cream.

Ingredients for 8 persons:

  • 500 ml of cream
  • 250 grams of dark chocolate
  • 100 grams caster sugar
  • 30 grams of butter
  • 3 gelatin sheets
  • Rum or brandy as required
  • chopped hazelnuts as required
  • powdered sugar for garnish
  • a few strawberries for garnish
  • some mint leaves for garnish

Prepare the ganache: coarsely chop the chocolate, pour 250 ml of cream in a saucepan with the butter and bring to a boil. Turn off the heat and add the chocolate stirring with a spatula until it is completely dissolved.

Set aside the ganache and allow it to cool at room temperature. Meanwhile, soak in cold water the gelatin sheets for 15 minutes. Warm the rum or brandy (I did not put the amount because it depends on the tastes, I like it with plenty of brandy) and dissolve the gelatin after having squeezed perfectly and mix all the ganache.

Whip the ganache with an electric mixer for 5 minutes and then mount it in a separate bowl the 250 ml of cream with the sugar and combine them with a spatula to ganache incorporating the cream slowly and with a motion from top to bottom, to incorporate as much air as possible. Put the semifreddo into a special or, as I did, in single-portion muffin silicone molds or Loaf pan and place it in the freezer for at least 3 hours. Serve the semifreddo sprinkled with powdered sugar and chopped hazelnuts, garnish the dish with a few strawberries and fresh mint.

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chocolate bars May 20, 2013 - 15:50

I am convinced that from errors (species) in the kitchen are off the greatest innovations of the world. But you, for example, think about how he invented a food such as cheese? Who would have thought about using the rennet? 🙂

Sicilians creative in the kitchen May 20, 2013 - 15:52

Hello! But you know that yesterday, I swear yesterday, I wondered how man has contrived to make cheese and, especially, as he realized that he could do different kinds of cheese more or less with the same elements? Not that my Parfait wrong both on a par with the discovery of cheese, but I agree with you. Is’ was a pleasure to have you here, ADA

Soul Paleo May 18, 2013 - 16:43

If this is the result of a mistake…they are the errors!!! To me it looks delicious!

Sicilians creative in the kitchen May 18, 2013 - 17:13

Hello! Watch you don't know how much trouble I made,. Then the remedy is suited for luck, but I've done every… 🙂

giusy May 18, 2013 - 11:32

Yay for mistakes !!! That Parfait yummy came out!!! Definitely going to prove it. See you soon.

Sicilians creative in the kitchen May 18, 2013 - 11:51

Thanks Giusy! Misses you too then! 🙂

conunpocodizucchero.it May 18, 2013 - 09:36

already I see you overcome with ganache!
I would say that as a result imaginative is a marvel!

Sicilians creative in the kitchen May 18, 2013 - 11:52

I went to the recovery Stanley…Kisses!

OLGA May 18, 2013 - 08:28

Looks so yummy.

Sicilians creative in the kitchen May 18, 2013 - 11:57

Thanks Olga!


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