This makes a rich and decadent S dessert or snack on a hot day or when you really want to spoil yourself.
The recipe makes a bread loaf sized slab (half filled). You can cut it into slices and store in individual bags for a quick and easy dessert. You should get quite a few serves out of this recipe, (approx. 8, but will depend on how thickly you slice it). This recipe reminds me strongly of a Chocolate Bavarian Cheesecake. It is so yummy! It is also a great way to get some protein!
Chocolate Parfait (S)
Ingredients:
6 egg yolks
6 level tablespoons of Xylitol sweetener (or to taste)
2-3 tbsp of cocoa (depending on taste)
1/2 cup of coconut oil
1 vanilla bean
1 cup of unsweetened almond milk
200ml pure cream
1 heaped tsp of Xanthan Gum
Method:
1. Grease a bread loaf pan and line it with two sheets of cling wrap. Then line the bottom with baking paper, which extends up the ends to help with removing the parfait from the pan when frozen.
2. Place the egg yolks in a bowl and whisk in the Xylitol until dissolved.
3. Place the cocoa and coconut oil into a saucepan and melt together over low heat. Then put aside.
4. Measure the almond milk into a saucepan (or Thermomix) and scrape the vanilla beans into the milk and stir gently. Pour the egg mixture and Xanthan Gum into the milk and stir constantly over a low heat for 15-20 minutes until it thickens into runny custard. Do not overcook , it will curdle or become scrambled egg. (If using a Thermomix, add the egg mixture and Xanthan Gum into the bowl with the milk and vanilla beans and set the temp for 60 degrees, speed 4, for about 10 minutes.)
5. When the mixture is like runny custard and coats loosely the back of a spoon it is ready.
6. Quickly, using a wooden spoon to stir, pour the custard mixture into the cocoa and coconut pan and continue to stir until the chocolate is melted and combined. Then allow the mixture to cool completely. Now is the time to test the sweetness and add more, if needed.
1 vanilla bean
1 cup of unsweetened almond milk
200ml pure cream
1 heaped tsp of Xanthan Gum
Method:
1. Grease a bread loaf pan and line it with two sheets of cling wrap. Then line the bottom with baking paper, which extends up the ends to help with removing the parfait from the pan when frozen.
2. Place the egg yolks in a bowl and whisk in the Xylitol until dissolved.
3. Place the cocoa and coconut oil into a saucepan and melt together over low heat. Then put aside.
4. Measure the almond milk into a saucepan (or Thermomix) and scrape the vanilla beans into the milk and stir gently. Pour the egg mixture and Xanthan Gum into the milk and stir constantly over a low heat for 15-20 minutes until it thickens into runny custard. Do not overcook , it will curdle or become scrambled egg. (If using a Thermomix, add the egg mixture and Xanthan Gum into the bowl with the milk and vanilla beans and set the temp for 60 degrees, speed 4, for about 10 minutes.)
5. When the mixture is like runny custard and coats loosely the back of a spoon it is ready.
6. Quickly, using a wooden spoon to stir, pour the custard mixture into the cocoa and coconut pan and continue to stir until the chocolate is melted and combined. Then allow the mixture to cool completely. Now is the time to test the sweetness and add more, if needed.
It will look like this:
7. In the meantime, beat the cream with electric mixers until stiff (or in the Thermomix, transfer parfait mixture into a separate bowl, clean the TM bowl and then using the butterfly attachment, whip the cream on speed 4 until it is just slightly stiff; around 20 secs or so.)
8. Gently fold the cream into the cooled mixture until mostly combined. Pour into the bread loaf pan and then cover with a baking sheet to freeze overnight until solid.
9. When solid, allow to slightly thaw on the bench, then slice into individual serves and store in zip-lock bags. When you are ready to enjoy a slice, be sure to allow it a few minutes to thaw first!
Enjoy with a strawberry or two and an optional drop of cream!
