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CHOCOLATE PARFAIT
2 pounds bittersweet chocolate
6 oz sweet butter
12 egg yolks
2 c heavy cream, beaten
1 shot peppermint
1 shot dark rum
1 shot Grand Marnier
1 shot Cointreau
1 shot cognac
Grated rind of 2 lemons
1 c peeled and shirred pistachios
Melt the chocolate in a large bowl over boiling water, and then add remaining ingredients (except cream). When all is well mixed, fold in the whipped cream, put in a load pan and chill overnight. When removing, let hot water run over bottom of the loaf pan. Place on serving plate and garnish as desired. |
