Fixation Friday-Chocolate Trinity Parfaits

This fixation was chose by my friend Megan of My Baking Adventures. She chose something a little simpler this time around, something that you don't have to heat the oven up for. I struggled with this one, not because I didn't want to make it. You see, this should be 3 different layers, a dark chocolate, a cocoa layer, and a chocolate speckled layer. Obviously, I only have one type. The first issue that I had was, while making the dark layer you were to fold in the melted chocolate...mine didn't want to combine all of the way, so this would be my first speckled layer. Not that big of a deal, right?! Well, then I pour my heavy cream to whip the 2nd batch for my cocoa cream, and turn the mixer on, let it whip for minute. I go to check it and it is not turning into whipped cream! What?!! I then check the container, and guess what?! half and half does not whip!! So, I present to you...chocolate mousse cups. Now, this mousse would be perfect in little chocolate cups, or it is perfect in a big cup with a big spoon!!

Chocolate Trinity Parfaits

Marcel Desaulniers

Makes 4 parfaits - depending upon the size of the glass

4 oz semisweet chocolate, chopped

2 oz semisweet chocolate, finely grated

3 ¼ c. heavy cream

¼ c + 2 tbs. granulated sugar

1 tbs. unsweetened cocoa powder

½ tsp vanilla extract

To prepare the dark chocolate cream, melt 4 oz semisweet chocolate in a double boiler in a stainless steel bowl. Stir until smooth, and set aside until needed. Place 1 ¼ c. heavy cream and 1 tbs. sugar in a large bowl and whip with an electric mixer on high speed until stiff peaks form, about 1 ½ minutes. Add the melted chocolate to the whipped cream and using a rubber spatula, fold together gently. Cover with plastic wrap and refrigerate until needed.

To prepare the cocoa cream, place 1 c. heavy cream, ¼ c. sugar, the cocoa powder and ¼ tsp. vanilla extract in a large bowl. Whip with an electric mixer on medium speed until stiff peaks form, about 4 to 5 minutes. Transfer to a stainless steel bowl, cover, and refrigerate until needed.

To prepare the speckled chocolate cream, place the remaining 1 c. cream, 1 tbs. sugar and ¼ tsp vanilla extract in a large bowl. Whip with an electric mixer on high speed until stiff peaks form, about 1 ½ minutes. Use a rubber spatula to fold in the grated chocolate. Cover and refrigerate for at least 30 minutes before assembling the parfaits.

To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of ¼ to ½ cup cream into the bottom of each glass. Then fill another pastry bag with the cocoa cream, and pipe an even layer of it on top of the dark chocolate cream. For the final layer, fill another pastry bag with the speckled chocolate cream and pipe an even layer onto the cocoa cream. Cover the parfaits with plastic wrap and refrigerate until serving. Top with fresh berries and dark chocolate shavings, if desired.