Chocolate Frozen Parfait Dessert Recipe
Make a rich chocolate frozen parfait at home with simple ingredients like dark chocolate, cream and eggs. Step-by-step instructions included.
This chocolate parfait is a classic French frozen dessert prepared by folding a rich, mousse-like base into lightly whipped cream before freezing, resulting in a smooth, sliceable texture that requires no ice-cream maker. The mixture is built on dark chocolate melted with a simple sugar syrup, then stabilized with whipped whole eggs (or yolks) beaten to a ribbon stage; once combined, the preparation is poured into a loaf mold and left to set in the freezer. Served well chilled, often unmolded and cut into neat portions, it is a popular finish to summer menus and celebratory meals, where its intense cocoa flavor pairs well with fresh berries, toasted nuts, or a drizzle of warm chocolate sauce.
Chocolate Frozen Parfait Dessert Recipe
Ready in about 20 minutes of hands-on time, this make-ahead parfait lets you get dessert out of the way well before guests arrive and simply slice when it’s showtime. Its minimalist ingredient list is also easy to tweak—swap in flavored chocolates, add a shot of espresso, or finish with crunchy mix-ins for a personalized spin.
Prep Time
30 minutes
30 minutes
Cook Time
10 minutes
10 minutes
Total Time
400 minutes (approx. 4 hours freezing)
400 minutes (approx. 4 hours freezing)
Ingredients
Dark (bittersweet) cooking chocolate
- Whole eggs, separated into yolks and whites
- Granulated (caster) sugar
- Cold heavy whipping cream (crème fleurette / 30-35% fat)
- Pinch of fine salt (helps stabilize the beaten egg whites; optional)
- Unsweetened cocoa powder or chocolate shavings for finishing/garnish (optional but recommended)
Method
Line a loaf pan or terrine mould with plastic wrap, leaving enough overhang to fold over the top
- Chop the dark chocolate into small pieces and melt it gently in a bain-marie, then let it cool to lukewarm
- Pour the sugar and water into a small saucepan, bring the mixture to a boil and cook it to 118 °C (soft-ball stage)
- Separate the eggs and place the yolks in the bowl of a stand mixer or a heat-proof mixing bowl
- Start whisking the yolks, then slowly stream the hot sugar syrup over them while continuing to whisk until the mixture triples in volume and cools to room temperature, forming a pâte à bombe
- Stir the lukewarm melted chocolate into the pâte à bombe until completely blended
- Whip the very cold heavy cream to soft peaks in a chilled bowl
- Gently fold the whipped cream into the chocolate mixture in three additions, working with a spatula until the texture is uniform and airy
- Scrape the chocolate parfait mixture into the prepared mould and smooth the surface with a spatula
- Fold the excess plastic wrap over the top to seal, then freeze the mould for at least 6 hours or until completely firm
- Unmould the frozen parfait by pulling on the plastic wrap, invert it onto a chilled serving plate and peel off the wrap
- Warm a knife under hot water, wipe it dry and slice the parfait into portions just before serving
Nutrition
Calories
2910 kcal Protein
47 g Fat
211 g Carbs
206 g Fiber
23 g Sugar
158 g
2910 kcal Protein
47 g Fat
211 g Carbs
206 g Fiber
23 g Sugar
158 g
Notes
Line the loaf tin with plastic wrap or parchment so the frozen parfait lifts out in one clean pull. Chill the bowl and whisk before whipping the cream, then fold it into the chocolate base while that base is just lukewarm; the temperature contrast keeps the mixture lump-free and extra airy. Freeze at least six hours, but let the parfait sit 5 minutes at room temp before slicing for glass-smooth portions.
why this recipe
Indulging in this chocolate frozen parfait is a masterclass in achieving luxurious texture with minimal effort: silky ganache is lightened by billowy whipped cream, then gently set in the freezer to create layers of airy mousse and velvety ice cream in a single spoonful. Because the method relies on simple pantry staples—dark chocolate, fresh eggs, sugar, and cream—yet requires no ice-cream maker, it elevates home cooking into patisserie-level elegance without specialized equipment. Each bite delivers an intense cocoa depth balanced by a whisper of sweetness, making it sophisticated enough for a dinner-party finale while still comforting for a weeknight treat. In short, this recipe rewards you with restaurant-quality decadence using techniques any confident home cook can master, proving that true culinary luxury is often just a whisk and a freezer away.
FAQs
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Frequently Asked Questions
Is it safe to use raw eggs in this chocolate parfait, and how can I minimize the risk of food-borne illness?
The hot-sugar syrup poured over the yolks reaches about 118 °C, which markedly lowers bacterial counts and makes the eggs safer than completely raw preparations, but it does not guarantee full pasteurization; the whites, whipped without heat, remain raw. For vulnerable diners (pregnant women, young children, the elderly, immunocompromised), substitute pasteurized shell eggs or liquid egg products and keep all ingredients and utensils scrupulously cold and clean, then store the parfait frozen until serving to minimize any remaining risk.
How far in advance can I prepare the parfait, and what’s the best way to store any leftovers?
As long as it’s well-wrapped and kept at a steady freezer temperature (-18 °C/0 °F), you can make the parfait up to two weeks before you plan to serve it; just freeze it in the lined mould, then overwrap the entire pan in plastic and a layer of foil to ward off freezer burn and odours. Any leftovers should go straight back into the freezer—either re-seal the loaf in its wrap or transfer individual slices to an airtight container with parchment between layers—and enjoy them within another 7–10 days for optimal texture and flavour.
Can I customize the parfait with mix-ins or flavourings (nuts, liqueurs, spices) without compromising its texture?
Yes—fold dry, finely chopped mix-ins (toasted nuts, candied fruit, crushed cookies) or a light sprinkle of spices into the finished batter just before it goes into the mould, keeping additions to about 15 % of the parfait’s weight so they don’t sink or make the slice crumbly. For liquid flavourings like liqueur or espresso, whisk 1–2 Tbsp into the melted chocolate/pâte-à-bombe stage; more than that can thin the base and prevent a clean set.