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Home » Recipe Type » Ice Cream » Chocolate Lavender Parfait: A No-Churn Frozen Dessert

Chocolate Lavender Parfait: A No-Churn Frozen Dessert

25th August 2014 by Choclette Filed Under: Ice Cream

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This month Dashing Dom has joined forces with Krazy Kavey in a chilling combination of Random Recipes and Bloggers Scream for Ice Cream. Now that Autumn has descended on us rather earlier than expected, ice-cream is no longer top of my list of desired desserts. However, ice-cream and frozen desserts are what we’ve been tasked to make, so I gritted my teeth and went to interrogate Eat Your Books. This is my preferred method of selecting my books for these Random Recipe occasions.

This time I limited the search to my chocolate books, which I was somewhat surprised to see has reached the grand total of seventeen. Ultimate: the Green and Black’s New Collection was the book randomly selected. I haven’t looked at this tome in such a long time that I was pleased to renew my acquaintance.

It turns out it contains quite a few ice-cream recipes as well as a recipe for chocolate parfait – a frozen dessert which I’ve never made before. I decided to make half the quantity as I didn’t have much space in the freezer; this meant I needed about 60g of dark chocolate.

Now it just so happens that I had 70g of dark lavender chocolate lying about; I’d found this too strong and soapy to eat on its own, so it was awaiting just such an occasion as this. Lavender chocolate works wonderfully well when incorporated into other recipes, I reckon. The parfait recipe included coffee, but as I was adding lavender, I omitted this.

Chocolate Lavender Parfait

To be honest I’m not terribly sure what the difference between a parfait and ice-cream is technically, but it’s a very good way of making a no-churn frozen dessert.

A yellow ramekin of Chocolate Parfait.

The parfait is velvety smooth and not a shard of ice crystal to be detected. It’s very rich and truly decadent, but the soupçon of lavender keeps it tasting fresh and prevents it from cloying on the palate as some creamy confections can do. The cognac gives a welcome hint of sophistication and brings out the other flavours.

This is a perfect use for lavender chocolate and a brilliant make ahead dessert I can now knock up for future dinner parties.

Chocolate Lavender Parfait – The Recipe

  • Whip 150g double cream to soft peaks, either with an electric whisk or by hand if you’re feeling strong.
  • Separate two large eggs, putting the yolks into a bowl and the whites into the fridge for some future use.
  • Warm 75 ml water in a small pan and dissolve 60g golden caster sugar in it.
  • Notch up the heat and boil the syrup for 2 minutes, then turn the heat off.
  • Add 70g chopped dark lavender chocolate (72%) and leave to melt.
  • Beat the egg yolks with a wooden spoon or hand held beaters, then slowly pour in the chocolate syrup beating all the while. Carry on beating until the mixture is almost cool.
  • Beat in 1 dessertspoon of cognac, then fold in the whipped cream.
  • Divide the mixture between four ramekin dishes and place in the freezer.

Sharing

This chocolate parfait is being entered into random ice cream – the joint Random Recipes and Bloggers Scream for Ice Cream event hosted over at Belleau Kitchen and Kavey Eats.

A healthy dose of cognac makes this dessert crazy enough for me, so I am entering it into Baking with Spirit over at Cake of the Week where Janine has asked us to all go crazy.

I’m also sending this off to Lucy’s #CookBlogShare over at Supergolden Bakes.

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34 Comments Tagged With: brandy, lavender, Top of the Pops

Previous Post: « Chocolate Peanut Butter Crispy Bars
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Comments

  1. blanklawstudentscookbook says

    31st August 2014 at 4:44 pm

    This looks wonderful. The combination of lavender and chocolate sounds divine.

    Reply
  2. blankLucy Parissi says

    30th August 2014 at 3:40 pm

    Mmm I love parfait… not sure what the difference is except I think it is richer than your average ice cream. These look delicious – thanks for joining #CookBlogShare

    Reply
  3. blankDeena kakaya says

    27th August 2014 at 8:35 am

    Chocolate and lavender! It’s morning and I am swooning already x

    Reply
  4. blankAunt Bee says

    26th August 2014 at 6:22 pm

    This chocolate lavender parfait looks absolutely heavenly!

    Reply
  5. blankCheri Savory Spoon says

    26th August 2014 at 4:39 pm

    What a lovely sounding dessert, chocolate, lavender and cognac. I bet my husband would any like this. Very impressive!

    Reply
  6. blankSandra Shaffer says

    26th August 2014 at 4:04 am

    Looks so creamy! What a delicious combination!

    Reply
  7. blankGloria Baker says

    26th August 2014 at 12:02 am

    I love parfait! and these look delicious!!!
    xo

    Reply
  8. blankMichaela Kenkel says

    25th August 2014 at 11:53 pm

    Lavender Chocolate looks DIVINE!! Makes my mouth water!

    Reply
  9. blankJulie Bardoe says

    25th August 2014 at 8:10 pm

    I’ve never heard of a parfait before but it looks delicious! Good luck with the comp x

    Reply
  10. blank[email protected] says

    25th August 2014 at 7:38 pm

    elegant, seasonal decadence

    Reply
  11. blankStuart Vettese says

    25th August 2014 at 7:29 pm

    I love the idea of this flavour concoction Choclette.

    Reply
  12. blankKatie says

    25th August 2014 at 6:24 pm

    These look delicious! Love how dense and smooth it looks. The lavender sounds a lovely summery touch

    Reply
  13. blankAngie Schneider says

    25th August 2014 at 4:19 pm

    I thought a parfait is layered food served in a glass…never mind the name. I love the add of lavender in it and the texture is perfectly smooth and creamy.

    Reply
  14. blankHayley @ Hay In A Day says

    25th August 2014 at 2:56 pm

    Wow I’ve never tried chocolate and lavender before. I bet these are super tasty! #CookBlogShare

    Reply
  15. blankJanice Pattie says

    25th August 2014 at 2:10 pm

    How fragrant that parfait must be with the lavender and chocolate. Lovely idea.

    Reply
  16. blankFiona @ London-Unattached says

    25th August 2014 at 2:03 pm

    oh now that looks like a variation on the classic chocolate mousse, frozen and laced with lavender sugar! I might just have a go!

    Reply
  17. blankJanine says

    25th August 2014 at 1:49 pm

    I’m not entirely sure what the difference between a parfait or an ice cream is either, but whatever you’ve made it looks pretty good! Sounds delightfully decadent. Thanks for entering Baking With Spirit!

    Reply
  18. blankCaroline Taylor says

    25th August 2014 at 1:21 pm

    This is a brilliant recipe, these parfaits sound SO good! I haven’t taken part in random recipes for a while, you’ve reminded me!

    Reply
  19. blank[email protected] says

    25th August 2014 at 1:03 pm

    I know exactly what you mean about lavender chocolate tasting a bit soapy (or, to evoke a childhood memory, parma violets!). This sounds a really decadent and delicious recipe, a great entry into the challenge and you’ve inspired me to dig out my copy of Green & Blacks!

    Reply
  20. blankJohanna GGG says

    25th August 2014 at 12:22 pm

    I think I would call this an ice cream but I have looked up the trusty old wikipedia which tells me my idea of parfait is American and this one is french – so this is a good learning exercise for me – sounds like a great way to use the lavender chocolate

    Reply
  21. blankBintu @ Recipes From A Pantry says

    25th August 2014 at 11:43 am

    I really do like the idea of lavender and chocolate together so this is a great one to try in the future. Will stumble this too.

    Reply
  22. blankbelleau kitchen says

    25th August 2014 at 11:14 am

    good lord, chocolate, cognac, lavender… I don’t deserve this my dear. They are so lovely. I don’t think i’ve ever made a parfait before so I must add this to my list. I love the way you select your random recipes too!… thanks so much for being such a wonderful friend to random recipes xx

    Reply
  23. blankKaren S Booth says

    25th August 2014 at 9:57 am

    I have still got to make my recipe yet……but, in the meantime, I will salivate over this beautiful frozen dessert recipe as it has LAVENDER in it, which I love! Karen

    Reply
    • blankChoclette says

      25th August 2014 at 10:25 am

      Indeed I would hope you do love lavender Karen!!! I’ve never made a parfait before – thank goodness for RR.

      Reply
  24. blankAlicia Foodycat says

    25th August 2014 at 9:31 am

    Beautiful! As I understand it, a frozen parfait always has that sabayon, eggwhite and whipped cream base, so it is quite smooth when frozen.

    Reply
    • blankChoclette says

      25th August 2014 at 10:23 am

      Ahh, maybe this isn’t the classic then Alicia as it was the egg yolks used, not the egg whites. I did beat them for quite a long time though.

      Reply
  25. blankHarmony Marsh says

    25th August 2014 at 9:24 am

    The chocolate you used didnt have just lavender oil did it, it had actual lavender flower petals! Thats interesting, i May have to do something with all the lavender I picked this year…. with chocolate 🙂

    Reply
    • blankChoclette says

      25th August 2014 at 10:17 am

      No the chocolate was oil and had no flowers in it Harmony. However, you could warm the cream and steep your lavender flowers in it for a while before whipping. I’ve done this before to good effect.

      Reply
  26. blankThe Caked Crusader says

    25th August 2014 at 9:21 am

    Ooh – that texture looks amazing!

    Reply
    • blankChoclette says

      25th August 2014 at 10:14 am

      It was super smooth and velvety CC.

      Reply
  27. blankLaura Denman says

    25th August 2014 at 8:24 am

    Mmmm, this looks so smooth and lovely. I love how you’ve put it in little ramekins too.

    Reply
    • blankChoclette says

      25th August 2014 at 8:35 am

      Thanks Laura – it’s addictive stuff and I’m always pleased when I have an excuse to use these ramekins 🙂

      Reply
  28. blankOh So Gawjess says

    25th August 2014 at 8:04 am

    Now this is a pregnant ladys dream. Looks so tasty although I dont think Id be allowed the eggs =( I will come back in a few weeks when I have give birth!

    xXx

    Reply
    • blankChoclette says

      25th August 2014 at 8:34 am

      Thank you. Good luck with the birth. In theory the eggs are pasteurised but the hot syrup in this recipe, but I think I’d be cautious too.

      Reply

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blankHello, welcome to Tin and Thyme. I’m Choclette, a vegetarian home cook and whole food recipe developer. I have a passion for flavour, cooking with the seasons, baking and chocolate. Welcome to my award winning blog. Here you’ll find delicious and nutritious recipes that are mostly easy to prepare and definitely easy to eat. Read More

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