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Chocolate Parfait

heavenly and chocolatey

Chocolate Parfait
  • 100 ml milk
  • 200 ml heavy cream
  • 20 g powdered sugar
  • 150 g dark couverture

Ingredients

  • 100 ml milk
  • 200 ml heavy cream
  • 20 g powdered sugar
  • 150 g dark couverture
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Preparation:

Warm up the couverture, cream, milk and sugar slowly and simultaneously. Pour the mixture into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

 

Cool the filled Whipper in the refrigerator for 1-2 hours. Next, fill the parfait moulds or cappuccino cups with parfait mixture and deepfreeze for a min. of 6 hours.

 

Serve garnished with fresh seasonal fruits and whipped cream.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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