MAKES 8 servings
100g chocolate (couverture)
100g rice or wheat cereal such as Choco Pops
3 egg yolks
75g chocolate (couverture), melted
250g chilled whipping cream
BANANA CARAMEL SAUCE
50g ripe banana, puréed
25ml UHT cream, slightly warmed
- CHOCOLATE CRISP. Melt the chocolate in a water bath and mix with the cereal. Press lightly into 7cm- diameter ring moulds set on a tray lined with parchment paper. Set aside in the refrigerator.
- CHOCOLATE MOUSSE. Boil the milk and whip the yolks and sugar. Add the hot milk to the whipped yolks. Strain the mixture. Cook over a low flame, stirring continuously with a wooden spatula. Cook to a temperature of 83°C or until it coats the back of the spatula. Pour immediately into a mixing bowl with the melted chocolate and whip with a wire whisk until well blended and smooth. Chill slightly. Whip the cold cream until thick and foamy. Add the chilled chocolate custard sauce and whip to mix well. Pipe into 7cm-diamater rounded (half-sphere) moulds (preferably silicon moulds). Freeze until hard.
- CARAMEL SAUCE. Place the sugar in a heavy-bottomed pan and cook until the sugar starts to melt and turns a lovely golden brown. Remove from stove and add the banana purée. Mix well. Add the warmed cream and mix well with a whisk. Unmould chocolate parfait on the chocolate crisp and spoon the banana caramel sauce over it.