Chocolate Soufflé Mousse Parfait
Servings:
4-6 servings
Ingredients:
- 1 cup (200g) dark chocolate chips
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) whole milk
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 8 ounces (225g) heavy cream, whipped
- Confectioners' sugar, for dusting
Instructions:
Make the Chocolate Soufflé Mousse:
- Preheat your oven to 375°F (190°C). Butter six 6-ounce ramekins and dust with granulated sugar.
- In a medium saucepan over medium heat, melt the chocolate, stirring occasionally.
- In a separate bowl, whisk together the egg yolks and vanilla extract.
- Gradually add the milk to the egg yolk mixture, whisking until smooth.
- Temper the egg yolk mixture by slowly pouring it into the melted chocolate, whisking constantly.
- Pour the mixture into the prepared ramekins and bake for 8-10 minutes or until puffed.
Make the Whipped Cream:
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add confectioners' sugar and continue whipping until stiff peaks form.
Assemble the Parfait:
- Spoon a layer of whipped cream into each ramekin.
- Cut the cooled chocolate soufflé mousse into small pieces and arrange on top of the whipped cream.
- Repeat the layers one more time, ending with a dollop of whipped cream on top.
- Dust with confectioners' sugar before serving.
Notes:
- Make sure to temper the egg yolks properly to prevent scrambling.
- Use high-quality dark chocolate for the best flavor.
- You can make the whipped cream ahead of time and refrigerate it until ready to assemble the parfait.