Chris Wheeler's milk chocolate and salted peanut parfait

Chris Wheeler
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Chris Wheeler's milk chocolate and salted peanut parfait

This delicious chocolate pud take a bit of time to make, but is well worth the effort. The parfaits (French for 'perfect' and pronouced par-fay) can be made well in advance. 

At a glance
  • Cuisine British
  • Recipe Type Dessert
  • Difficulty Hard
  • Preparation time 150 mins
  • Cooking time 20 mins
  • Serves 4 people
Ingredients
For the chocolate sauce
  • 75 g (2.6oz) Dark Chocolate
  • 50 ml (1.8fl oz) Milk
  • 50 ml (1.8fl oz) Double Cream
  • 20 g (0.7oz) Caster Sugar
For the garnish
  • 80 g (2.8oz) Milk Chocolate
  • 3 pinches Icing Sugar (to dust)
  • 8 Chocolate Sticks (optional)
For the parfait
  • 2 Eggs
  • 125 g (4.4oz) Caster Sugar
  • 500 ml (17.6fl oz) Double Cream
  • 100 g (3.5oz) Milk Chocolate
  • 75 g (2.6oz) Salted Peanuts (blitzed in a food processor)

Step-by-step

  1. To make the parfait: Melt the chocolate in a bain-marie and whip the eggs and sugar into a sabayon over a pan of warm water until light and fluffy
  2. Slowly add the melted chocolate and the blitzed Salted Peanuts. Lightly whip the double cream and fold into the mixture
  3. Pour into four mousse rings and place in the freezer to set for at least two hours.
  4. For the chocolate sauce: Boil milk, cream and sugar together then add the chocolate and re-boil to melt the chocolate. Mix well and pass through a strainer
  5. To serve: De-ring your parfaits. Melt the 80g of milk chocolate and pour ΒΌ on to a cool marble slab and spread out evenly
  6. Trim the edges and carefully wrap it around your parfait and fold the top to form a present -like shape. Repeat this with the other 3 parfaits
  7. Place one parfait in the middle of each bowl and garnish each parfait with 2 chocolate sticks and dust with icing sugar
  8. Pour the warm chocolate sauce in to a jug and let your guests pour the chocolate sauce around

Bill Granger's chocolate coconut slice

Elizabeth David's chocolate mousse

Fay Ripley's chocolate torte

Eric Lanlard's hot chocolate fondant