Chocolate parfait and foam


by: Texas Chef

This is part of our Amedei Tasting Plate, hut it is fantastic to serve on its own, with or without the chocolate foam. For the foam, you need a o.5—liter (2—cup) siphon. Of course, you can use any good chocolate (at least 70 percent cocoa solids), but we use Toscano Black for the foam because it has a deep, strong flavor that holds up well in the foam, gives you a big hit in the mouth, and then fades, whereas the Chuao, which we use for the parfait, has a rich and more persistent flavor that works well with the egg whites and cream, is able to come through strongly despite the coldness of the parfait (cold can dull flavors) and lasts longer in the mouth. I love this parfait, which we make using a meringue in which the sugar is heated with the egg whites before whipping (sometimes called Swiss meringue), but is very straightforward to do. Even if you don't want to add the foam, you can just make the parfait, keep it in the freezer and then slice it and serve it with some cream.


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serves: 4

1 cup whipping cream

6 ounces Amedei Chuao (or Valrhona chocolate, at least 70 percent cocoa solids)

1/3 cup egg whites

1/3 cup superfine sugar

7 1/2 teaspoons dextrose

For the chocolate foam:

8 ounces Amedei Toscano (Valrhona chocolate at least 70 percent cocoa solids)

5 1/2 teaspoons sugar

17 tablespoon sugar

17 tablespoons still mineral water

Nutrition Facts
Chocolate parfait and foam

Servings Per Recipe: 4

Amount per Serving

Calories: 1117

  • Total Fat: 66.9 g
  •     Saturated Fat: 39.8 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 76.9 mg
  • Sodium: 166 mg
  • Total Carbs: 123.9 g
  •     Dietary Fiber: 10.8 g
  •     Sugars: 100.9 g
  • Protein: 8.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Whisk the cream until it is firm and holds in peaks.

2.  Put into the fridge. Melt the chocolate in the microwave on defrost, or very gently in a bowl ever a pan of barely simmering water (make sure the base of the bowl isn't actually in contact with the water). Set aside.

3.  Put the egg whites and sugars in a separate howl over the simmering water, whisking all the time, until the sugar has melted and the mixture is hot to the touch (122°F if you have a candy thermometer). Take off the heat and continue to whisk (use an electric mixer if you like) until the meringue is cold and firm, and will stand up in peaks.

4.  With a spatula, begin to fold the meringue into the chocolate. Mix in one—third first, then the rest, then ad the cream. Fold that in lightly, trapping as much air into the mixture as possible.

5.  Line a metal or plastic tray with plastic wrap, spoon in the mixture, smooth with a spatula and freeze for at least 3 hours until firm.

6.  To make the foam, first melt the chocolate in the same way as above. Put the sugar and mineral water into a pan and bring to the boil. Take off the heat and whisk in the melted chocolate, a little at a time, like making mayonnaise; otherwise the mixture might split.

7.  Take off the heat arid pass through a fine sieve, then into the soda siphon. Close up arid charge with the gas, while the liquid is still hot. Shake arid put into the fridge for about 2 hours until cold. Keep cold until the moment you want to serve it; otherwise it will collapse.

8.  When ready to serve, turn out the parfait, remove the plastic wrap and out it into slices. Serve with the foam squirted alongside.

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