Dark Chocolate Parfait with Cherry Compote

On it's own this chocolate parfait is rich, but the cherries really brighten the dish. The cherry compote is light, and not too heavy on the sugar, because of this you really taste the flavour of fresh cherry. The cherries to cut through the rich, creaminess of the dessert.

Parfait is a great make ahead dessert. I've been known to make this a couple of weeks ahead of when I need it, then store the parfait and compote separately in the freezer until I am ready to serve.

This makes it ideal for special occasions, or the Thanksgiving or Christmas holiday tables, when you want to be socialising with family and friends, rather than spending hours in the kitchen.

Recipe ingredients

Dark Chocolate Parfait

• Chocolate - I like to use 85% dark chocolate in this recipe as I don't like my desserts too sweet. However 70% works equally well and I have used that too. Any lower and the parfait becomes too sweet.
• Eggs - I use large free range egg yolks in this recipe.
• Sugar - I use fine caster sugar in this recipe.
• Cocoa powder - I also like to add cocoa powder to the parfait mix, the bitter cocoa balancing out the sweet flavours.
• Vanilla - I flavour the parfait with some vanilla extract, you could also use vanilla bean paste.
• Salt - I add a little fine sea salt to the parfait, salt helps to balance the sweet flavours.

Cherry Compote

• Cherry - I use a bag of frozen black cherries to make the cherry sauce, you could also use fresh berries.
• Sugar - I use granulated sugar to sweeten the cherries.
• Cornflour - I use a little cornflour to thicken the sauce.

How to make chocolate parfait with cherry compote

• Line a 900g/2lb loaf tin with a large sheet of clingfilm that has been doubled over, enough to fill the tin and fold over the base of the parfait before freezing.
• Break up the chocolate and place into a glass Pyrex heat-proof bowl. Place the bowl over a saucepan of simmering water - ensuring the water does not touch the base of the bowl.
• Melt the chocolate, stirring regularly. Once the chocolate has melted set aside to cool a little. Leave the pan of water on a low simmer.
• Place the egg yolks and sugar into a second mixing bowl and using the electric whisk, beat together until light and fluffy.

• Pour the egg mixture into the cooled melted chocolate, stir to combine and place back over the pan of simmering water. Use the electric whisk to beat together, for 3-4 minutes until the mixture has thickened. Remove from the heat.
• Add the cocoa powder, orange zest and salt and whisk again.

• Pour the double cream into another bowl and whisk until soft peaks form.
• Gently fold the whipped cream through the chocolate mixture in 3 batches. The first batch of cream needs to be completely mixed through the chocolate before the other 2 batches of cream are added in. Be more gentle when folding through the remaining 2 batches of cream.

Setting the parfait

• Pour the mixture into the lined loaf tin, then gently place the extra clingfilm over the top of the parfait, to avoid it become frosted in the freezer.
• Place the parfait into the freezer for at least 8 hours, or ideally overnight, to set.
• Make the cherry compote (see instructions below). This can either be done in advance and stored in the fridge or freezer until you are ready to enjoy. Or you can make it fresh just before serving.
• Remove the parfait from the freezer 20-30 minutes before serving. Carefully remove all the clingfilm and place on a serving dish then place in the refrigerator.
• Garnish the parfait with optional fresh cherries and some grated 85% dark chocolate and serve with the cherry compote.
• Dip a sharp knife into hot water before cutting each slice of parfait.

LESLEY'S TOP TIP: Removing the parfait from the freezer 20-30 minutes before serving allows it to soften a little, improving both the texture and flavour of this rich dessert.

How to make cherry compote

• Place the frozen cherries, sugar and 250ml water into a small saucepan.
• Bring to a boil and allow to boil for 3 minutes. Then reduce the heat to medium and simmer for a further 5 minutes.

• Mix the cornflour with the 2 tablespoons of water to form a smooth paste.
• Pour the cornflour paste into the berry compote, stirring for 2-3 minutes until the mixture thickens.
• Serve the compote as it is, or for a smoother consistency blend to your liking with a stick blender.
• The sauce is now ready to use or can be chilled or frozen until needed.

Recipe variations

• Chocolate - I've opted to use plain 85% dark chocolate in this recipe, but you can swap this for a flavoured dark chocolate, try chocolate orange or chocolate mint flavours.
• Fruit - I've chosen to top the parfait with some fresh cherries and a black cherry compote. However, you can swap cherries for other fresh fruit like strawberries, raspberries, peaches, mango.
• Compote/Sauce - I like to serve the chocolate parfait with a fresh tasting compote, the acidity in the fruit balances out the creamy rich flavours in the parfait. But you could serve this with a spoon of thick Greek yogurt or a crème fraiche.

Serving suggestions

This dark chocolate parfait is a rich and decadent dessert. You really only need a small slice, which means a 900g/2lb sized tin will easily serve 8-10 diners. I do like to add some freshness with a fruit sauce or compote, like the cherry compote I've served here. You could also try my Blueberry Compote, or even some Mulled Plums.

Useful hints and tips

1. Freeze the egg whites! This recipe uses only egg yolks, but nothing goes to waste. Place the egg whites into a Ziploc bag and store in the freezer for up to 6 months. Ideal for making meringues or pavlova. Just make sure you write how many egg whites on the bag!
2. Low simmer! When the egg mixture is stirred through the melted chocolate and placed back over the saucepan of simmering water, it is really important to keep this on a low simmer, for a number of reasons:
   • you don't want the eggs to cook too quickly and scramble, as this will affect the flavour and texture of the parfait;
   • as the fat in the egg yolks slowly emulsifies this will thicken the mixture and result in a smooth and rich texture;
   • finally heating this mixture slowly will allow the sugar to properly melt and dissolve.
3. When whisking the cream to thicken it I prefer to use a balloon whisk rather than my electric whisk. I have more control with a balloon whisk and it stops me over-whipping the cream.
4. If using fresh cherries you will need to de-stone the berries first. Also, fresh cherries may take a little longer to cook and break down a little, than frozen cherries.
5. Cherry compote freezes really well, so why not double the recipe, enjoy some now and save some for later.
6. Allergy advice: gluten free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my showstopping easy dessert recipes:

• Individual Sherry & Fig Trifles
• No Bake Chocolate Orange Cheesecake
• Lime & Ginger No-bake Cheesecake
• Baked Vanilla Cheesecake
• Christmas Pavlova
• Flourless Chocolate Cake with Amaretto (Gluten Free)