Name: Frenchy Bar et Brasseries Chocolate Parfit Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Ingredients: 1.5 cups whole milk; 0.5 cups heavy cream; 1 tbs granulated sugar; 4 to taste egg yolks; 6 oz dark chocolate (60–70% cacao), finely chopped; 1 tbs unsalted butter; 0.5 tsp pure vanilla extract; 0.125 tsp fine sea salt; 3 tbs heavy cream; 1 tsp powdered sugar; 0.25 tsp vanilla extract; 1 tsp cocoa powder or grated chocolate; 4 pieces fresh berries or mint leaves

Method

Chocolate Custard

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 0.5 cup heavy cream. Warm over medium heat until steam appears and small bubbles form around the edge (do not boil). Remove from heat.

Temper egg yolks

In a heatproof bowl, whisk 4 egg yolks with 1 tablespoon granulated sugar until pale and slightly thickened. Slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper the eggs.

Cook custard

Return the tempered egg mixture to the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens slightly and coats the back of the spatula (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Melt chocolate

Remove the saucepan from heat. Add 6 oz finely chopped dark chocolate, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Let sit for 1 minute to soften, then whisk until smooth and fully incorporated into a glossy chocolate custard.

Strain and cool

Pour the chocolate custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or unmelted chocolate. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature, then refrigerate until chilled, at least 2 hours (or up to overnight).

Assembly and Whipped Cream Topping

Whip cream

Just before serving, combine 3 tablespoons heavy cream, 1 teaspoon powdered sugar, and 1/4 teaspoon vanilla extract in a small bowl. Whip with a hand mixer or whisk until soft peaks form. Do not overwhip.

Portion custard

Spoon or pipe the chilled chocolate custard into 4 small serving glasses or ramekins, dividing evenly (about 4 servings). Smooth the tops with the back of a spoon.

Top and garnish

Top each portion with a dollop (about 3/4 tablespoon) of the whipped cream. Dust lightly with 1 teaspoon cocoa powder or sprinkle grated chocolate and finish with a berry or mint leaf per serving if desired.