Chocolate LOVE POTION Parfait For Valentine's Day - The Scran Line
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RECIPE
Chocolate Custard
1 tbsp caster sugar
170g - 1/4 cup custard powder
250ml - 1 cup milk
30g - 2 tbsp unsalted butter
150g - 3/4 cup dark chocolate
2 tbsp baileys or whiskey (optional)
Raspberry Sauce
350g - 1 1/2 cups frozen raspberries
100g - 1/2 cup granulated sugar
50ml - 1/2 lemon, juiced
Whipped Cream
250ml - 1 cup heavy whipping cream
100g - 1/2 cup mascarpone
1 tsp caster sugar
1 tsp vanilla extract
Decorations
200g - 1 cup Chopped Oreos + extra to sprinkle
125ml - 1/2 cup Chocolate sauce + 2 tbsp baileys or whiskey (optional)
Instructions:
Chocolate Custard
Add the sugar and custard powder to a microwave safe bowl. Whisk to combine. Add the milk and whisk until it’s combined. Microwave for 2 minutes. You’ll notice the outer edges of the custard thicken but the centre remains liquidy. That’s completely normal. Whisk to completely combine. Add the butter and whisk, then add the baileys and half the chocolate and stir until combined. Add the remaining chocolate and whisk. Run the mixture through a sieve to get rid of the lumps. Place in the fridge for 1 hour to firm up before whisking until fluffy with an electric hand mixer.
Raspberry Sauce
Add the frozen raspberries, sugar and freshly squeezed lemon to a heat proof mixing bowl. Microwave for 2-3 minutes. Take care when taking the sauce out of the microwave as it is very hot. Run the sauce through a sieve to get rid of the seeds and set aside to cool completely.
Whipped Cream
To a medium sized mixing bowl, add the heavy whipping cream, mascarpone, sugar and vanilla extract and use an electric hand mixer to whip to stiff peaks. Add half of the chopped Oreos and fold through. Set aside in the fridge to let the cookies soften for 20 minutes.
Chocolate sauce
Add the baileys in the chocolate sauce and stir until well combined.
Assemble
Add a couple tbsp of custard in the bottom of both serving cups, followed by some cream, raspberry sauce chopped Oreos, chocolate sauce, cream and repeat the process once more finishing with a generous dollop of whipped cream. Drizzle with chocolate sauce, sprinkle some chopped oreos and add two fresh raspberries. Serve immediately or the next day when the cookies soften and go cakey! Yum!
Notes
Storage
Parfaits can be stored in an airtight container for up to three days and are even better the day after they’re made.
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Chocolate Custard
1 tbsp caster sugar
170g - 1/4 cup custard powder
250ml - 1 cup milk
30g - 2 tbsp unsalted butter
150g - 3/4 cup dark chocolate
2 tbsp baileys or whiskey (optional)
Raspberry Sauce
350g - 1 1/2 cups frozen raspberries
100g - 1/2 cup granulated sugar
50ml - 1/2 lemon, juiced
Whipped Cream
250ml - 1 cup heavy whipping cream
100g - 1/2 cup mascarpone
1 tsp caster sugar
1 tsp vanilla extract
Decorations
200g - 1 cup Chopped Oreos + extra to sprinkle
125ml - 1/2 cup Chocolate sauce + 2 tbsp baileys or whiskey (optional)
Instructions:
Chocolate Custard
Add the sugar and custard powder to a microwave safe bowl. Whisk to combine. Add the milk and whisk until it’s combined. Microwave for 2 minutes. You’ll notice the outer edges of the custard thicken but the centre remains liquidy. That’s completely normal. Whisk to completely combine. Add the butter and whisk, then add the baileys and half the chocolate and stir until combined. Add the remaining chocolate and whisk. Run the mixture through a sieve to get rid of the lumps. Place in the fridge for 1 hour to firm up before whisking until fluffy with an electric hand mixer.
Raspberry Sauce
Add the frozen raspberries, sugar and freshly squeezed lemon to a heat proof mixing bowl. Microwave for 2-3 minutes. Take care when taking the sauce out of the microwave as it is very hot. Run the sauce through a sieve to get rid of the seeds and set aside to cool completely.
Whipped Cream
To a medium sized mixing bowl, add the heavy whipping cream, mascarpone, sugar and vanilla extract and use an electric hand mixer to whip to stiff peaks. Add half of the chopped Oreos and fold through. Set aside in the fridge to let the cookies soften for 20 minutes.
Chocolate sauce
Add the baileys in the chocolate sauce and stir until well combined.
Assemble
Add a couple tbsp of custard in the bottom of both serving cups, followed by some cream, raspberry sauce chopped Oreos, chocolate sauce, cream and repeat the process once more finishing with a generous dollop of whipped cream. Drizzle with chocolate sauce, sprinkle some chopped oreos and add two fresh raspberries. Serve immediately or the next day when the cookies soften and go cakey! Yum!
Notes
Storage
Parfaits can be stored in an airtight container for up to three days and are even better the day after they’re made.
