Chocolate Parfait

Ingredients

• 70 g whole milk chocolate
• 30 g Dark chocolate
• 1 egg
• 3 egg yolks
• 1 tbsp rum
• 50 g crème double
• 0.25 L whipping cream
• 250 g mixed berries
• powdered sugar (for dusting)
• mint (for garnish)

Instructions

1. 1.

   Melt the chocolate in a bain-marie. Whisk the egg and yolks over the bain-marie until frothy, then fold in the softened chocolate; continue whisking until the mixture is very airy. Keep whisking over cold water until it cools.

2. 2.

   Whisk the crème double until smooth, pour in the liquid cream, and fold into the chocolate mixture. Line a 600‑ml mold with cling film, pour in the batter, and place in the freezer for 6 hours. Slice to serve, top with sweetened mixed berries, and garnish with mint.