Espresso parfait

Ingredients for 8 servings:

• 40 g chocolate (at least 70% cocoa), chopped
• 30 g powdered sugar, maybe a little more
• 150 ml espresso, strong, hot
• 3 medium-sized egg yolks
• 100 ml whipped cream

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 30 minutes

frozen pick-me-up, finger food, suitable for buffets

Melt the chocolate over a double boiler. Stir the powdered sugar into the espresso. Beat the egg yolks with the espresso in a saucepan until creamy. The mixture should not exceed 82 degrees Celsius. To be on the safe side, you can also flatten the mixture into a rose shape over a double boiler. Pour the melted chocolate into the cream, mix, and let cool for about 15 minutes. Fold the whipped cream into the cooled espresso mixture. Pour the finished mixture into 8 espresso cups and freeze for at least 3 hours, preferably overnight. Let the cups thaw before serving, either for about 20 minutes in the refrigerator or for 5-10 minutes at room temperature.