Wednesday, 22 February 2012

Chocolate parfait

25g dark cooking chocolate
1 large egg,separated
25g icing sugar
75ml double cream
few drops vanilla extract
chocolate sauce and raspberries,to serve

Line two ramekins with clingfilm.Melt the chocolate and set aside.Whisk the egg white until stiff.Add the icing sugar a teaspoon at a time (whisking between each addition,until stiff again).Whisk the cream and vinilla until the cream starts to hold its shape.Stir in the yolk and chocolate until evenly blended.Fold in the egg white and divide between the ramekins.Freeze the ramekins for at least 3 hours.Turn out and serve with chocolate sauce and raspberries.

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