Parfait of chocolate

Hotel Fevery

Collaert Mansionstraat 3 , Brugge, 8000 Belgium


  • 200 g dark chocolate (Belgian if possible)
  • 2 egg
  • 2 dl cream
  • 25 g sugar (powder)
  • 1 teaspoon praliné cream
  • 1/8 cup strong coffee


  1. melt the chocolate gently (max 40°C)
  2. add praliné cream and coffee
  3. mix egg yellow and sugar until it becomes white.
  4. mix egg white and cream separtely
  5. add egg yellow with sugar to the chocolate praliné coffee mix. gently mix the cream and at the end the chopped egg white. put a small and thin plastic bag in a long beker. Fill with the parfait and put 4 hours in freezer. Take out 15 min before serving and put in fridge. Take out the beker and plastic bag. Slice the parfait and present with mint on a dish.
About this recipe:

Parfait of chocolate