Chocolate and Coffee Vino Cotto Parfait
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Step 1: In a bowl place chocolate broken up into small pieces, milk and 60 millilitres cream and melt over a bain marie. Once melted and smooth, remove from heat, once cooled slightly, 5 minutes or so, add Coffee Vino Cotto.
Step 2: Meanwhile beat egg and sugar until thick and pale. Add chocolate mixture into egg mixture until well combined and place in fridge to cool.
Step 3: Meanwhile whisk remaining 400 millilitres of cream until soft peaks form, then fold chocolate mix into cream and freeze.
Step 4: Serve with chocolate coated coffee beans.
280g callebaut chocolate
140ml Coffee Vino Cotto