Chocolate Parfait with Mint Sauce

Melt the chocolate (1) with water in a baking bowl over a hot water bath.

Allow the milk to boil. Beat the yolks with the sugar until creamy and add the hot milk. Continue stirring on low heat until the cream thickens. Allow the squeezed gelatine to melt in the hot cream. Then mix in the liquid chocolate and allow the mixture to cool. Finally, fold in the whipped cream and the chopped chocolate.

Fill the mixture into ramekins and freeze in the freezer.

For the mint sauce, bring the cream to a boil together with the milk, pour in the plucked mint leaves and steep for about 10 minutes. Next, pour off through a sieve.

Beat the egg yolks with the sugar until creamy. Then add the hot flavored milk, stirring continuously. Continue stirring on the kitchen stove over mild temperature until the cream binds. Finally, add the peppermint liqueur and stir the sauce until cold.

Using a small kitchen knife dipped in hot water, loosen the parfait from the edge of the ramekins and invert onto dessert plates. Pour the peppermint sauce over it and garnish with chocolate chips and a few peppermint leaves, if desired.

Tip: Feel free to use better chocolate – the more delicious the result!

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