recipes
Easter chocolate cream parfait cups
2022-04-09
Ingredients
For the chocolate cream filling
- 1 x 280 tub double cream (Elmlea)
- 1 tbsp. dark cocoa powder
- 100g cream cheese (Emborg)
- Finely grated zest 1/2 orange
- 1 tot chocolate liqueur
- 100g melted dark chocolate (Novi)
You will also need
- 18 savoiardi biscuits
- 300ml chocolate milkshake
- 2 bags mini coloured chocolate eggs
- Extra chopped chocolate to decorate
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Method
Start this recipe by making the chocolate cream. Place the double cream and cocoa powder together in a bowl and whisk to soft peaks. Carefully whisk in the cream cheese, followed by the grated zest, chocolate liqueur and the melted chocolate. Take 4 glasses, break up the savoiardi biscuits into 3 pieces and dip into the milk shake. Place 3 pieces into the base of each glass. Spoon over a spoonful of the chocolate cream. Break up half of the mini eggs and sprinkle a little over the cream. Repeat the process with the savoiardi biscuits and chocolate cream. Decorate the top sifted cocoa, the remaining whole eggs and extra grated chocolate.
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