Go Back
4.5 from 4 votes
Print Recipe
Espresso Parfait with Chocolate-Caramel Sauce recipe
Prep Time
20 mins
Cook Time
15 mins
Freeze Time
6 hrs
 

My Espresso Parfait with Chocolate Caramel Sauce recipe makes an eye-catching and palate-pleasing dessert of rich tastes and velvety texture.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Espresso Parfait
  • 8 large egg yolks, at room temperature
  • 1 cup (8 oz/225 g) granulated sugar
  • ⅔ cup (5 fl oz/142 ml) water
  • ⅓ cup (1 ⅓ oz/37 g) espresso powder
  • 2 teaspoons pure vanilla extract
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
For the Chocolate Caramel Sauce
  • 1 cup (6 oz/170 g) bittersweet chocolate, very finely chopped
  • 1 cup (8 oz/225 g) granulated sugar
  • ½ cup (4 fl oz/120 ml) water
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 teaspoon salt
Instructions
To Make the Parfait

  1. Line a 9x5-inch (23x12 ½ cm) loaf pan with cling wrap, leaving about 4 inches (10 cm) hanging over the edge on all sides. Set aside.

  2. Place the egg yolks in a medium bowl next to the stove. It might help to place a towel underneath it to hold it in place.

  3. In a medium saucepan over medium heat combine the sugar, water, espresso powder and vanilla extract and bring to a simmer.
  4. While continuously whisking the egg yolks, slowly drizzle the hot sugar syrup into the eggs.
  5. Once combined, transfer the mixture back into the pan and cook over low heat, stirring constantly, until thickened. Just a few minutes.
  6. Immediately strain the mixture through a fine sieve into the bowl and set aside to cool down for 15 minutes.
  7. Using a stand or hand mixer, whip the cream to stiff peaks on high speed and then fold it into the custard until evenly combined.
  8. Spread the parfait base into the prepared loaf pan, cover with the overhanging plastic wrap and freeze for at least 6 hours.
Make the Chocolate-Caramel Sauce

  1. Place the finely chopped bittersweet chocolate in a medium, heat-proof bowl and set aside.

  2. In a medium, high-sided saucepan over medium heat, allow the sugar to dissolve in the water. Once it has, turn up the heat and let it simmer without stirring until it reaches a deep amber color.

  3. Carefully pour in the heavy cream (it will bubble up and steam) and salt, whisk constantly and let the caramel sauce come to a simmer.

  4. Remove from the heat and pour directly over the chopped chocolate. Let this sit for 5 minutes without stirring to allow the chocolate to melt. After 5 minutes, use a whisk to combine the chocolate and the caramel.
  5. Transfer the sauce to a jar and store in the refrigerator until ready to serve. It will keep in the fridge for up to 8 weeks.
  6. To serve, warm up the sauce in a small pot or the microwave until liquefied.
  7. Unwrap the parfait and either slice or scoop onto serving dishes and drizzle with the sauce. Serve immediately. Store the leftover parfait in the freezer for up to 4 weeks.