Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Mousse au chocolat et oreillons de pêches en verrines

Chocolate Mousse and Peach Parfaits

Name: Chocolate Mousse and Peach Parfaits
Total time: 15600 s
Yield: 6 parfait glasses
Ingredients: 7 oz dark chocolate (about 200 g), preferably organic; 2 tbsp butter (about 30 g); 5 large eggs plus 1 egg white; 1 cup canned peach halves, drained (about 245 g); Homemade whipped cream; Toasted sliced almonds

Marcsi Jozsa @Marcsi_JozsaN

Chocolate Mousse and Peach Parfaits

Marcsi Jozsa @Marcsi_JozsaN

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Ingredients

20 minutes + 4 hours in the refrigerator

6 parfait glasses

For the chocolate mousse:
7 ozdark chocolate (about 200 g), preferably organic
2 tbspbutter (about 30 g)
5large eggs plus 1 egg white
For serving:
1 cupcanned peach halves, drained (about 245 g)
Homemade whipped cream
Toasted sliced almonds

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Steps

20 minutes + 4 hours in the refrigerator

1

Melt the chocolate with the butter over very low heat or in a double boiler. Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt until stiff peaks form.
2

Remove from heat and mix the egg yolks into the chocolate-butter mixture one at a time. Gently fold in the beaten egg whites until the mixture is smooth and uniform.
3

Cut the peaches into small cubes. Toast the sliced almonds.
4

Place a heaping tablespoon of peaches in each glass, then spoon the chocolate mousse on top. Refrigerate for at least 4 hours.
5

Serve topped with homemade whipped cream and toasted almonds.