Dark Chocolate Parfait with Berry Sauce

Step 01

Put a heatproof bowl over a pan of barely simmering water, without letting the bowl touch the water, and add the chocolate to melt. Once fully melted, set aside to cool a little but leave the pan of water at a very low simmer. Meanwhile, beat together the egg yolks and sugar until combined.

Step 02

Pour the egg mixture into the cooled melted chocolate, then put the bowl back over the simmering water. Beat with an electric whisk for 3-4 minutes until thickened and the sugar has dissolved. Remove from the heat.

Step 03

Sift the cocoa powder into the bowl and fold it in with a metal spoon. In a separate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in 3 batches, mixing the first batch well to combine and being gentler with the rest. Stir in the sea salt.

Step 04

Grease a 900g loaf tin with the oil and line it with baking paper, then pour in the mixture. Cover and freeze overnight.

Step 05

About an hour before serving, make the sauce. Put the berries and icing sugar in a small pan over a low-medium heat and warm through for 4-5 minutes until the berries have softened and the sugar has dissolved. Cool, then whizz in a processor or blender until smooth and push through a fine sieve. Set aside.

Step 06

To serve, turn the parfait out of the tin onto a platter and remove the paper, then drizzle over the sauce. Use a knife dipped in hot water to cut slices.