Chocolate Parfait

with blackberry filling

Serves: 4 Chocolate used:
Cru Virunga
Difficulty: Difficult
Preparation time: 30 minutes and up


Blackberry Filling:

  1. Soak the gelatine with cold water in a cup.
  2. Heat up the blackberries in a pot together with the sugar.
  3. Blend the blackberries and the sugar with the immersion blender.
  4. Squeeze the gelatine to remove the water, add it to the blackberries and let it dissolve in the mixture.
  5. Fill the puree in silicon hemisphere cake molds.
  6. Let it cool in the fridge.


Chocolate Parfait:

  1. Reduce the coffee, the liqueur and the sugar all together on the stove until the mixture results in a syrup. Let it cool.
  2. Beat the eggs and the sugar until foamy.
  3. Open the vanilla pod and scratch out the pulp.
  4. Heat up the milk with the vanilla pod and pulp.
  5. Remove the vanilla pod and add the milk slowly – while stirring – into the egg and sugar mixture.
  6. Stir the mixture over a warm water bath until it has thickened.
  7. Then put the bowl in an ice water bath and stir the mixture until it has cooled down.
  8. Melt the chocolate in a water bath.
  9. Let the chocolate cool a little bit and add it to the egg mixture together with the coffee syrup.
  10. Whip the cream and add the cacao nibs.
  11. Take the blackberry hemispheres out of the fridge and put one into each mug or ramekin.
  12. Fill the mug or ramekin with the chocolate mousse.
  13. Freeze the parfait over night.
  14. Garnish the parfaits with cacao powder and blackberries.

Thanks to Anne Marie Fischbacher for this amazing recipe! 


Blackberry Filling:

100 g Blackberries fresh or frozen
2 tbsp Brown sugar
1 leaf Gelatine

Chocolate Parfait:

80 ml Strong coffee
60 ml Almond liqueur e.g.  Amaretto
50 g Sugar
2 Eggs
50 g Sugar
1  Vanilla pod
200 ml Milk
100 g Cru Virunga 70% Chocolate
100 g Heavy cream
50 g Cacao nibs Piura Porcelana
Cacao powder

[pinit color="red"]

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