Chocolate Parfait and Raspberry Mirror

5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 3 hours
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 251 kcal


For the chocolate parfait:

  • 120 g Sugar
  • 40 g Water
  • 6 Pc. Egg yolk
  • 40 g Sugar
  • 240 g Dark couverture chocolate
  • 500 g Cream

For the raspberry mirror:

  • 200 g Raspberries
  • 5 tsp Sugar
  • 1 tbsp Lemon juice


The chocolate parfait:

  • Boil 120g sugar and 40g water so that the sugar dissolves. Then put the egg yolks and 40g sugar in a bowl and beat everything until frothy. Slowly stir in the sugar water and continue to beat until frothy.
  • Melt the couverture in a water bath. Meanwhile, whip the cream in a bowl until stiff. Then slowly stir in the melted couverture in the bowl with the frothy egg yolk.
  • When everything is well mixed, the cream can be folded in. The finished mass can then be placed in a silicone mold and must be in the freezer for at least 3 hours.

The raspberry mirror:

  • For the raspberry topping, wash the raspberries first. Then the raspberries can be pureed in a bowl and refined with the sugar and lemon juice.
  • Finally, the raspberries are passed through a sieve and placed in the refrigerator.


Serving: 100gCalories: 251kcalCarbohydrates: 24.3gProtein: 1.5gFat: 16.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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