Vanilla Parfait with Chocolate Soil
December 20, 2024 by Kimberly
This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.
4 HOURS
40 MINUTES
INTERMEDIATE
VEGETARIAN
FRENCH
245 PER PORTION
CREAMY
CRUNCHY
CHRISTMAS
DESSERT
ALL YEAR
ABOUT THE RECIPE
If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!
How to serve
Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.
How to store
Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.
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Vanilla Parfait with Chocolate Soil
- Total Time: 4 hrs + 40 min
- Yield: 10-12 1x
Description
Recommended Equipment
- two glass or metal mixing bowls
- two small bowls
- baking tray
- small pot
- whisk
- silicone spatula
- fine mesh strainer
- molds for the parfait
Ingredients
PARFAIT
- 4 egg yolks
- 100 grams powdered sugar
- 400 grams heavy cream
- 1 vanilla pod
CHOCOLATE SOIL
- 60 grams powdered sugar
- 100 grams all-purpose flour
- 15 grams unsweetened cocoa powder
- 1/4 tsp salt
- 50 grams butter
- 1 tsp ground coffee
Instructions
- Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
- Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
- Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
- Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
- Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
- Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
- Pour the parfait mixture into molds and freeze for about 4 hours.
- For the chocolate soil, preheat the oven to 160 °C (320 °F).
- Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
- Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
- Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
- Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
- To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
- Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.
- Passive Time: 4 hours
- Cook Time: 40 min
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