250 g dark chocolate (70-75 % cocoa)
400 ml milk cream (30 % fat)
3 egg yolks
2 tablespoons icing sugar
2-3 tablespoons natural cocoa
50 g dark chocolate for decoration
Cranberries for decoration (fresh or dried)
Finely chop the chocolate and transfer to a deep bowl. Sprinkle with the cocoa and stir.
Bring half the cream to a boil and pour over the chocolate. Stir gently to melt, then whisk for 3-4 minutes with an electric mixer at high speed. You must obtain a fluffy cream that will have cooled at the same time. Incorporate the egg yolks, while beating.
In another bowl, whip the remaining cream with icing sugar. Add to the chocolate cream, whisking with electric mixer. If all goes well, the mousse will be thick and on the verge of breaking down the mixer.
Line a cake tin with transparent film. Pour in the chocolate parfait and smooth. Cover with another piece of plastic wrap and refrigerate overnight.
For the decoration, you can make dark chocolate shavings. To do this, simply melt the chocolate in a water bath and spread very thinly on a smooth and cold work surface (stone, marble or the kitchen’s work plan). Cool slightly, but it must not lose its flexibility. Scrape the chocolate with a plastic or metal spatula. A detailed tutorial with pictures is available on the website of my fairy.
The next day, return the chocolate parfait on a platter, unmold and decorate with chocolate shavings and cranberries.