CHOCOLATE TUXEDO PARFAITS
Ingredients
Serves 6
2 tsp (10 ml) gelatin, divided
2 tbsp (30 ml) water, divided
16 oz (500 g) dark chocolate chips, divided
4¼ cups (1 L) whipping cream
2 tbsp (30 ml) instant coffee powder, divided
¼ tsp (1 ml) salt, divided
½ cup (125 ml) sugar
7 oz (200 g) white chocolate chips
raspberries and mint, for garnish
Instructions
- Use a large rectangular dish 2-in (5 cm) to 3-in (8 cm) deep, that can fit 6 stemmed brandy glasses or stemless wine glasses leaning on their sides, along edge of baking pan. Cover dish with tea towel to protect glasses from slipping.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place 8 oz (250 g) dark chocolate chips.
- In small saucepan, gently simmer ¼ cup (60 ml) cream, 1 tbsp (15 ml) instant coffee powder, ⅛ tsp (pinch) salt and the sugar, until sugar is completely melted. Remove from heat and mix in bloomed gelatin.
- Pour warm cream mixture evenly over dark chocolate. Do not stir yet. Allow chocolate to melt for about 2 minutes. Then whisk together until smooth. Set aside.
- Whisk 1¾ cups (425 ml) cream until stiff peaks form. Fold in ⅓ whipped cream into chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into a large piping bag with large nozzle. Evenly distribute among 6 glasses, holding them at an angle. Pipe mousse to cover base and one side of glass. Carefully place at angle into prepared dish lined with tea towel. Refrigerate for at least 4 hours.
- In small ramekin, pour 1 tsp (5 ml) gelatin over 1 tbsp (15 ml) water and allow to bloom for about 5 minutes.
- In a large heatproof bowl, place white chocolate.
- In a small saucepan, gently simmer ½ cup (125 ml) cream. Remove from heat. Add boomed gelatin and mix until fully melted.
- Pour warm cream mixture evenly over white chocolate and mix until chocolate melts completely and mixture is smooth. Allow to cool slightly.
- Whisk 1 cup (250 ml) cream until stiff peaks form. Fold in ⅓ of whipped cream into white chocolate mixture until just combined. Then fold in remaining whipped cream until no streaks can be seen.
- Fill mousse into large piping bag with large nozzle. Evenly distribute among 6 glasses with chilled dark chocolate mousse by holding serving glass at opposite angle. Pipe mousse to cover other side of glass. Together, both mousses should create a V-shaped space. Carefully lean glasses at an angle into prepared dish lined with tea towel and refrigerate for at least 4 hours.
- Place 8 oz (250 g) dark chocolate, 1 tbsp (15 ml) coffee powder and ⅛ tsp (pinch) salt into large, heatproof bowl.
- In small saucepan, gently simmer ¾ cup (175 ml) cream. Pour evenly over chocolate mixture and allow to melt for about 2 minutes. Then whisk until chocolate has fully melted and mixture is smooth and glossy.
- Pour ganache into V-shaped space in centre of glasses, so it reaches up to edges of both mousses.
- Place in tray, standing upright this time and refrigerate for at least 2 hours.
- To serve, garnish with raspberries and mint.