Chocolate Parfait

Ingredients

• 450 ml whipping cream
• 100 g powdered sugar
• 80 g dark chocolate
• 1 Tbsp orange honey (or blossom honey)
• 8 ladyfingers
• 250 ml Whipping Cream
• 1 tsp peppermint liqueur
• 2 tbsp sugar
• 5 Tbsp chocolate shavings (semisweet chocolate)
• 1 tsp green food coloring

Instructions

1. 1.

   Beat the cream with the sugar until stiff and fold in the melted chocolate that has been tempered in a bain‑marie.

2. 2.

   Spread a 1.5 cm thick layer of chocolate cream into the terracotta mold, then arrange ladyfingers lengthwise on top. Melt the honey gently in a small pot and drizzle it over the ladyfingers immediately. Spread the remaining chocolate cream over everything and smooth the surface. Freeze for at least 3–4 hours.

3. 3.

   For the mint cream, beat the cream with sugar and food coloring until stiff, then stir in the peppermint liqueur. Pipe the cream into a pastry bag. Just before serving cut the semi‑frozen terracotta into eight pieces. Arrange the pieces on plates, garnish with mint cream, and sprinkle chocolate shavings.