Raspberry Chocolate Parfaits
Servings: 8 6-ounce servings
- 3 cups heavy whipping cream, separated
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 2 tablespoons Chambord or favorite liqueur (or 1 teaspoon vanilla extract)
- 6 ounces (1⁄2 cup) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 3 tablespoons confectioners’ sugar
- 1 cup raspberry jam
- 1 pint raspberries for garnish (optional)
Make custard: Heat 3/4 cup cream in a saucepan until hot. Whisk together yolks and sugar in a metal bowl until combined. Add hot cream in a slow stream, whisking until combined. Return mixture to saucepan and cook over moderately low heat, stirring constantly, until the temperature reaches 160° on a candy thermometer. If you don’t have a candy thermometer, cook approximately 10 minutes until the mixture reaches the thickness and consistency of custard. Stir in Chambord or vanilla extract and set aside.
Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a microwave-safe bowl. Melt carefully in the microwave in 20-second intervals, stirring after each interval, until smooth. Whisk custard into chocolate until smooth. Refrigerate to cool for 30 minutes, stirring occasionally.
Beat 11/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of beaten cream into the chocolate custard to lighten, and then fold in remaining cream.
Spoon mousse into eight 6-ounce stemmed glasses or ramekins. Gently tap the dish on a folded kitchen towel to force our air bubbles so the mousse will settle in the dish. Cover and chill for at least 1 hour.
Whip remaining cup of heavy cream and confectioners’ sugar to stiff peaks. Spread about 2 tablespoons raspberry jam on top of chocolate mousse and top with whipped cream. Garnish with fresh raspberries.