Irish Coffee Parfait with Chocolate and Whiskey Whipped Cream

The chocolate parfaits are prepared the night before and moved from the freezer to the refrigerator 30 minutes before serving.

• 100 g (7 tablespoons) butter, softened
• 100 g (1 cup less 2 tablespoons) powdered sugar
• 80 g (5 tablespoons) flour
• 1 tablespoon powdered cocoa
• 3 egg whites
Preheat the oven to 180/190ƒC (350/375ƒF).Cream the butter and the powdered sugar. Sift together the flour and cocoa, then incorporate the dry ingredients into the first mixture. Incorporate half of the egg whites. When the mixture is homogenous, add the remaining egg whites. On a nonstick baking sheet and using a spatula, spread the dough thinly into ribbons 4 to 5 cm (1-1/2 to 2 in) wide and 20 cm (8 in) long. Bake for only 5 or 6 minutes. As soon as it comes out of the oven, roll the baked cookie dough around a small bottle, making sure to roll it tightly to insure a correct welding of the cylinder. Easier, but no less original: while the cookie ribbons are still soft, pleat them with your finger tips, being careful not to burn yourself. Keep the cookies in an airtight container.

• 3 egg whites
• 100 g (1/2 cup) sugar
• 200 g (3/4 cup) whipping cream
• 150 g (5 oz) Guanaja couverture, 70% cocoa
Make a "Swiss meringue" as follows: in a bowl that fits over but not into the boiling water in your double boiler, whisk together sugar and egg whites. When the mixture is hot enough to "pick" your fingertip, take the bowl out of the double boiler and continue to beat the egg whites until they are very light, but still lukewarm. At the same time, melt the chocolate and whip the whipping cream into a light froth.

Using a spatula, delicately fold the lukewarm melted chocolate into the whites. When the chocolate is completely blended in, incorporate the whipped cream, lightly and carefully. Pour the parfait mixture into a plastic container or directly into parfait or champagne glasses or individual serving dishes. Place in the freezer at least overnight.

• 250 g (1 cup) whipping cream, 35% fat
• 1 tablespoon sugar
• 3 tablespoons of your favorite whiskey

Start with very cold cream. Combine the ingredients, making sure that the sugar is dissolved. Whip to a light, soft texture.

• 150 g (2/3 cup) whipping cream, 35% fat
• 1 tablespoon good quality instant coffee
Boil the whipping cream. This is to ensure that it thickens upon cooling. After boiling the cream, add the instant coffee and refrigerate. If you wish, you can add a touch of whiskey to this coffee cream.

If the serving glasses are not already filled, fill them. Top with a spoonful of whiskey cream, dust with a little powdered cocoa, and surround with a bit of coffee cream. Serve with chocolate cigarettes.


	The chocolate parfaits are prepared the night before and moved from the freezer to the refrigerator 30 minutes before serving.
• 100 g (7 tablespoons) butter, softened • 100 g (1 cup less 2 tablespoons) powdered sugar • 80 g (5 tablespoons) flour • 1 tablespoon powdered cocoa • 3 egg whites	Preheat the oven to 180/190ƒC (350/375ƒF).Cream the butter and the powdered sugar. Sift together the flour and cocoa, then incorporate the dry ingredients into the first mixture. Incorporate half of the egg whites. When the mixture is homogenous, add the remaining egg whites. On a nonstick baking sheet and using a spatula, spread the dough thinly into ribbons 4 to 5 cm (1-1/2 to 2 in) wide and 20 cm (8 in) long. Bake for only 5 or 6 minutes. As soon as it comes out of the oven, roll the baked cookie dough around a small bottle, making sure to roll it tightly to insure a correct welding of the cylinder. Easier, but no less original: while the cookie ribbons are still soft, pleat them with your finger tips, being careful not to burn yourself. Keep the cookies in an airtight container.
• 3 egg whites • 100 g (1/2 cup) sugar • 200 g (3/4 cup) whipping cream • 150 g (5 oz) Guanaja couverture, 70% cocoa	Make a "Swiss meringue" as follows: in a bowl that fits over but not into the boiling water in your double boiler, whisk together sugar and egg whites. When the mixture is hot enough to "pick" your fingertip, take the bowl out of the double boiler and continue to beat the egg whites until they are very light, but still lukewarm. At the same time, melt the chocolate and whip the whipping cream into a light froth. Using a spatula, delicately fold the lukewarm melted chocolate into the whites. When the chocolate is completely blended in, incorporate the whipped cream, lightly and carefully. Pour the parfait mixture into a plastic container or directly into parfait or champagne glasses or individual serving dishes. Place in the freezer at least overnight.
• 250 g (1 cup) whipping cream, 35% fat • 1 tablespoon sugar • 3 tablespoons of your favorite whiskey	Start with very cold cream. Combine the ingredients, making sure that the sugar is dissolved. Whip to a light, soft texture.
• 150 g (2/3 cup) whipping cream, 35% fat • 1 tablespoon good quality instant coffee	Boil the whipping cream. This is to ensure that it thickens upon cooling. After boiling the cream, add the instant coffee and refrigerate. If you wish, you can add a touch of whiskey to this coffee cream.
	If the serving glasses are not already filled, fill them. Top with a spoonful of whiskey cream, dust with a little powdered cocoa, and surround with a bit of coffee cream. Serve with chocolate cigarettes.