Name: Chocolate Parfait with Irish Cream Recipe
Prep time: 20 min
Yield: Serves: 4
Ingredients: 50g caster sugar; 125g dark chocolate; 3 egg yolks; 300ml double cream; 4tbsp Irish cream liqueur

By Woman and Home

published 1 January 17

For an easy dessert recipe (opens in new tab) that tastes great and looks a little bit posh, give this chocolate parfait with Irish cream a go. Parfait is a bit like ice cream and a bit like mousse, but this version with Irish cream is richer and a little more grown up.

Using ingredients you’ll probably have in your cupboard (and drinks cabinet,) this dessert recipe (opens in new tab) is really easy to whip up last minute if you fancy something sweet or have friends coming over.

You’ll need to do a little bit of prep, like boiling the sugar and processing the chocolate with the eggs and sugar syrup, but it’s really easy to throw together.

This recipe makes enough parfait to serve four, so it’s great as a post dinner family treat but you could easily double the recipe if you’d like.

So for a slightly boozy, chocolaty pudding that will fast become a dinner party favourite – give this posh parfait a go. Serve it in individual glasses for even more of a wow factor.

HOW TO MAKE CHOCOLATE PARFAIT WITH IRISH CREAM

Method

Dissolve the sugar with 4tbsp of water then boil for 4 minutes. Put the chocolate into a food processor to finely chop. Add the sugar syrup and egg yolks, and process until smooth. Place in a large bowl.
Lightly whip the cream then fold into the chocolate. Divide between 4 freezerproof dishes or glasses and cover with clingfilm. Freeze for at least 4 hours. Remove from the freezer 30 minutes before serving. Top each one with a spoon of liqueur.

Ingredients

50g caster sugar
125g dark chocolate
3 egg yolks
300ml double cream
4tbsp Irish cream liqueur

Woman and Home

Serves	4
Skill	Easy
Preparation Time	20 mins plus freezing

Nutrition Per PortionRDA
Calories	675 Kcal	34%
Fat	56 g	80%
Saturated Fat	33 g	165%

Chocolate Parfait with Irish Cream Recipe

Method

Ingredients

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