Iced Chocolate Parfait
March 2, 2011
Prep Time |
Cook Time |
Total Time |
| 20 min | 5 h | 5 h 20 min |
Servings:4 |
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FAGE Used: |
FAGE Total Classic Product Info |
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Categories:
Course |
Ingredients |
Dietary Needs |
| Dessert | Chocolate | Nut-Free |
| Snacks/On the Go | Dairy | Shellfish-Free |
| FAGE Total | Vegetarian |
Submitted by:
Ingredients:
- 7 oz FAGE Total Yogurt
- 1/2 pint heavy cream
- 4 Egg yolks
- 3.5 oz fine granulated sugar
- 1.7 fl oz whisky or brandy
- Few drops vanilla extract
- 6.5 oz 70% dark chocolate, melted
Preparation Directions:
- Whisk the cream to soft peaks.
- Whisk eggs and sugar together until light and fluffy. Add whisky, vanilla essence and FAGE Total Yogurt.
- Fold in the melted chocolate, followed by the whisked cream, into the egg mixture.
- Line a 1-lb loaf tin/paté dish with cling film, pour in the mixture and freeze for 5 hours.
- Turn out of the tin onto a plate and leave in the fridge for 1 hour before serving.
Additional Notes:
Chef's Tip | Have fun decorating and let your imagination go wild. Use your favorite chocolate combination, i.e., grated dark and white chocolate, fresh raspberries, or drizzle honey over it; chocolate and orange work.
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