Frozen chocolate mocha parfait - bon appetit

6 servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
6 tablespoons Water
8 larges Egg yolks
4 ounces Bittersweet (not unsweetened) or semisweet chocolate, chopped and melted
4 tablespoons Instant coffee granules dissolved in 1 T water
1⅓ cup Chilled whipping cream
Sweetened whipped cream
Chocolate coffee bean candies* (opt.)

Directions

Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 245'F, about 5 minutes.

Meanwhile, using electric mixer, beat yolks in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.

Gradually beat hot syrup into yolks and continue beating until cool and thick, about 5 minutes. Pour ⅓ of parfait base into medium bowl and remaining ⅓ into small bowl. Mix melted chocolate into ⅓ of base. Mix dissolved instant coffee into ⅓ of base.

Using electric mixer, beat 1⅓ C cream in large bowl to soft peaks.

Fold ⅔ of cream into chocolate parfait base and ⅓ of cream into coffee parfait base. Divide ½ of chocolate parfait among 6 balloon-shaped wineglasses. Spoon coffee parfait over. Top with remaining chocolate parfait. Cover each with plastic wrap and freeze overnight. (Can be prepared up to 2 days ahead.) Top each parfait with dollop of sweetened whipped cream and chocolate coffee bean and serve.

*Candies are available at candy shops and some specialty foods stores.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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