Bourgogne truffle parfait, glazed with a dark chocolate and coffee sauce

Send to a friend

Print

Send your comment

Ingredients

Serves 10

• 3 oz (80 g) truffles from Bourgogne
  
• 4 fl oz (12 cl) whole milk
  
• 3 ½ oz (100 g) caster sugar
  
• 1 vanilla bean
  
• 3 ½ oz (100 g) dark chocolate
  
• 4 eggs
  
• 1 cup (25 cl) heavy whipping cream
  
• 1 small cup of espresso coffee (prepared)

Preparation

• In a heavy saucepan, boil the milk for a few seconds along with 1 oz (30 g) of sugar and the vanilla bean, which has been cut in half lengthwise
  
• Remove from heat and allow to infuse for 15 minutes
  
• In a bowl, mix the egg yolks and the rest of the sugar vigorously with a whisk
  
• Pour the milk into a small saucepan Progressively mix in the egg yolk-sugar mixture (remove the vanilla bean first), then cook over very low heat for 5 minutes, stirring steadily
  
• Stop cooking as soon as the mixture becomes creamy, then beat again until it cools Set aside
  
• In another bowl, beat the heavy whipping cream into whipped cream, making sure it stays smooth; add in the egg-cream mix (cooled)
  
• Cut the truffles into julienne-like strips and add them to the preparation
  
• Mix together, then pour into a mold that can go in the freezer
  
• Place in the freezer for at least 12 hours

Presentation:

• A few minutes before serving the glazed parfait, melt the dark chocolate in a small heavy saucepan over very low heat, and add in the cup of espresso coffee; mix well and keep warm
  
• Place a slice of the glazed truffle parfait on each plate and cover them with the coffee-chocolate sauce
  
• Serve immediately

Suggested drink or wines