Chocolate Mocha and Vanilla Parfait

Ingredients

• 100 g dark chocolate
• 20 g sugar
• 2 tbsp cherry brandy
• 1 egg yolk (M)
• 100 ml whipping cream
• 1 vanilla pod
• 1 egg (size M)
• 30 g sugar
• 1 strong espresso shot
• 100 ml whipping cream
• 2 tbsp honey
• the seed of a vanilla pod
• 2 Eggs (size M)
• 50 g sifted powdered sugar
• 150 ml whipping cream
• 50 g Mascarpone
• 8 tbsp caramel sauce
• a few delicate dark chocolate squares

Instructions

1. 1.

   For the chocolate parfait cut chocolate into pieces and place in a bowl. Melt over a hot water bath. Simmer sugar with 25ml water for 2-3 minutes. Add cherry brandy.

2. 2.

   Beat egg yolk well in a bowl. Stir in the sugar syrup in a thin stream. Mix in chocolate. Let cool. Whip cream to stiff peaks and fold in. Freeze 3‑4 hours, stirring occasionally. Or prepare the mixture in an ice cream maker as directed.

3. 3.

   For the mocha parfait slit the vanilla pod lengthwise and scrape out the seed. Beat eggs, sugar, and vanilla seed in a warm water bath until thick and frothy. Stir in the mocha. Remove from the water bath and cool. Whip cream to stiff peaks and fold into the mocha cream. Pour the mixture into a bowl. Freeze parfaits 5‑6 hours.

4. 4.

   For the vanilla parfait halve the vanilla pod lengthwise and scrape out the seed. Beat eggs with powdered sugar and vanilla seed in a bowl. Place the bowl over a hot water bath and whisk until thick and frothy. Transfer to a cold water bath and beat the mixture cold. Whip cream stiffly. Fold in mascarpone. Freeze parfait mixture 4‑5 hours, stirring occasionally.

5. 5.

   Spread caramel sauce on four plates. Using an ice cream scoop, form 4 balls from each parfait and place on the caramel sauce.

6. 6.

   Break chocolate squares into pieces and add them.