Chocolate Cappucino Parfaits

Name: Chocolate Cappucino Parfaits
Yield: 6 servings
Ingredients: 1/3 cup (80 mL) Five Roses all-purpose flour; 1/3 cup (80 mL) sugar; of salt; 4 egg yolks; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) Milk; 8 Squares Baker's semi-sweet chocolate chopped; 2 tbsp (30 mL) butter; 1 tsp (5 mL) instant coffee granules; 1 cup (250 mL) 35 % cream; Chocolate covered coffee beans optional

This is the Chocolate Cappucino Parfaits recipe.

Prep: 20 min
Cooking: 10 min
Refrigeration: 3 h

Yields 6 servings

Ingredients

1/3 cup (80 mL) Five Roses all-purpose flour
1/3 cup (80 mL) sugar
of salt
4 egg yolks
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Milk
8 Squares Baker's semi-sweet chocolate chopped
2 tbsp (30 mL) butter
1 tsp (5 mL) instant coffee granules
1 cup (250 mL) 35 % cream
Chocolate covered coffee beans optional

READY FOR REWARDS?

Preparation

Stir together flour, sugar and salt in saucepan; reserve. Whisk egg yolks with vanilla in small bowl; reserve.

Heat milk on medium power in microwave for one minute or just until steaming hot; whisk into flour mixture until smooth. Cook over medium-low heat, stirring, for 5 minutes or until thick.

Add a splash of milk mixture to eggs and whisk well. Whisking constantly, add egg mixture to saucepan. Cook, stirring constantly and adding chocolate gradually, for 3 minutes or until thick and smooth. Remove from heat and stir in butter until completely melted. Cover with waxed paper touching surface of custard and cool. Place in refrigerator until cold.

Dissolve coffee in cream and beat until thick; reserve. Alternately layer custard and cream mixtures in 6 dessert glasses, finishing with a dollop of cream mixture. Garnish with coffee beans.