Milk Chocolate Parfait

This is a very pleasant, light dessert, and SO easy to prepare.

It is made by preparing a variation of ganache, but using milk chocolate. Being that I am a milk chocolate “junkie”, I choose to use milk chocolate when making this version of chocolate parfait. It is delicate and has a touch of chocolate flavor which is not overwhelming.

It can be served either as a “mousse” straight out of the refrigerator, or as a frozen parfait, which is how I prefer it. There is an added advantage of serving it as a frozen parfait – and that is, that you can prepare it a few days in advance, and freeze it in a well-covered box.

Ingredients:

• 1 container (1 cup) whipping cream
• 100 grams (3 1/2 oz) milk chocolate 
• 2 Tablespoons sugar
• 1/2 teaspoon instant coffee

Preparation:

1. In small, heavy pot pour in the whipping cream and start to heat on a very low flame. While heating, add the milk chocolate broken into pieces, the sugar and the instant coffee.
2. Heat carefully till the cream starts bubbling gently around the edges and the chocolate melts. Turn off flame.
3. With whisk, mix till the melted chocolate, sugar, instant coffee, and cream are incorporated.
4. Pour into bowl, and cover; place in refrigerator for at least an hour, until it cools completely.
5. When mixture is cold, beat with electric hand beater until it doubles or triples in volume, and is light in color.
6. Pour carefully into little serving cups or glasses. Cover.
7. Refrigerate or freeze till serving time.

TIP: I like to serve these parfaits in little glasses, as shown in the photo above.