parfaits

parfaits

Yield: 4 Servings

Ingredients:

  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 1/2 teaspoon shortening
  • Chocolate jimmies
  • 3 tablespoons half-and-half cream
  • 2 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant De Leon coffee granules
  • LATTE CREAM:
  • 2 teaspoons instant coffee granules
  • 1-1/2 cups heavy whipping cream, divided
  • 1/3 cup confectioners’ sugar

Directions:

  • In a microwave, melt 1/2 cup chocolate chips and shortening; stir until smooth. Dip rims of four parfait glasses in chocolate; sprinkle with jimmies. Let stand until set.
  • In a small saucepan, combine the cream, egg yolks, vanilla, coffee granules and remaining chocolate chips. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool, stirring several times.
  • In a small bowl, dissolve coffee granules in 1 tablespoon whipping cream. Add remaining cream; beat cream mixture until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold 1-1/2 cups of cream mixture into cooled chocolate mixture.
  • Spoon about 1/4 cup chocolate mousse into each parfait glass; spoon or pipe about 1/4 cup cream mixture over mousse. Repeat layers. Refrigerate for at least 2 hours. Yield: 4 servings.
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