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Cherry Chocolate Frozen Parfait Recipe

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4.4 from 209 reviews

  • Author: Ava
  • Total Time: 55 minutes + 8 hours freezing
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Cherry Chocolate Frozen Parfait is a luscious layered dessert combining rich dark chocolate custard with a vibrant cherry custard, both folded with whipped cream and frozen to creamy perfection. Featuring a homemade cherry sauce that is thickened and pureed, this parfait offers a balanced blend of tart cherries and smooth chocolate, perfect for impressing guests or indulging in a refreshing treat.

Ingredients

Cherry Sauce

  • 400 g pitted cherries (fresh or frozen) (14 oz)
  • ¼ cup white granulated sugar (50 g)
  • 1 tablespoon water

Chocolate Layer

  • 125 g dark chocolate or semi-sweet chocolate (50% cocoa solids), coarsely chopped (~4½ oz)
  • 1 cup whole milk (full cream) (250 ml / ~4¼ fl oz)
  • 1 teaspoon vanilla extract
  • 6 large egg yolks
  • ½ cup white granulated sugar (100 g / 3½ oz)
  • 350 ml thickened cream (heavy cream or whipping cream), cold (~11¾ fl oz)

Cherry Custard Layer

  • Reserved ½ cup cherry puree (from cherry sauce)
  • Remaining 350 ml thickened cream (half of total whipped cream)

Instructions

  1. Chill the Cream: Pour the 350 ml thickened cream into a large mixing bowl and place it in the fridge to keep cold until needed for whipping.
  2. Prepare the Loaf Tin: Line a medium loaf tin with baking paper as neatly as possible to ensure easy removal of the parfait later.
  3. Make the Cherry Sauce: Combine the pitted cherries, ¼ cup sugar, and water in a medium saucepan over low heat. Simmer for about 5 minutes while stirring regularly until the juice almost covers the cherries. Use an immersion blender or transfer to a blender to puree the cherries until smooth.
  4. Thicken the Cherry Puree: Return the cherry puree to the saucepan and simmer on low, stirring often for about 15 minutes until very thick and coats the back of a spoon. It should take around 2 seconds to spread back if dragged from the side of the pan.
  5. Strain and Cool the Cherry Puree: Push the thickened puree through a fine strainer into a clean bowl to remove pulp. Set aside to cool completely, preferably in the fridge. The leftover pulp can be used like jam or discarded.
  6. Melt the Chocolate: In a medium microwave-safe bowl, melt the chopped dark chocolate in 30-second bursts, stirring thoroughly between each, until just melted (about 2 minutes). Set aside to cool slightly.
  7. Prepare the Custard Base: Heat milk and vanilla extract in a small saucepan over low heat until steaming but not boiling.
  8. Mix Egg Yolks and Sugar: In a medium bowl, beat the egg yolks and ½ cup sugar together until very light and creamy. Slowly drizzle in the steaming milk while continuing to beat to temper the eggs.
  9. Cook the Custard: Return the combined mixture to the saucepan. Heat over low heat, stirring constantly for 5-6 minutes until thick enough to coat the back of a spoon.
  10. Divide Cherry Puree: Reserve ½ cup of the cooled cherry puree for serving and set aside. Add the remaining cherry puree to a mixing bowl with half of the custard mixture and stir well to combine.
  11. Combine Custard with Chocolate: Stir the remaining half of the custard mixture into the melted chocolate until smooth and well combined.
  12. Whip the Cream: Using an electric mixer, whip the cold thickened cream to soft peak stage, where it holds shape but is still light and airy.
  13. Fold Cream into Chocolate Custard: Gently fold half of the whipped cream into the chocolate custard mixture until combined. Pour this mixture into the prepared loaf tin and freeze for 30 minutes to set the first layer.
  14. Fold Cream into Cherry Custard: Fold the remaining whipped cream into the cherry custard mixture and chill in the fridge until the chocolate layer has set.
  15. Assemble Parfait: After 30 minutes, pour the cherry custard over the semi-frozen chocolate layer in the loaf tin and freeze the parfait for 8 hours or preferably overnight to fully set.
  16. Serve: Remove the parfait from the loaf tin, slice, and serve with the reserved cherry juice, fresh cherries, and chocolate shavings for an elegant presentation.
  17. Enjoy and Share: Please leave a comment and rating if you enjoyed this recipe; it’s helpful and appreciated!

Notes

  • Use cold heavy cream to ensure it whips properly for a light and airy texture.
  • Low heat is crucial when cooking the custard to avoid curdling the eggs.
  • Simmer the cherry sauce slowly to develop a rich, concentrated flavor.
  • The chocolate should be melted gently to prevent burning or seizing.
  • The parfait requires at least 8 hours freezing time for best texture—overnight is ideal.
  • Leftover cherry pulp after straining can be used as a spread or discarded.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: French-inspired

Find it online: https://quickandsweetrecipes.com/cherry-chocolate-frozen-parfait-recipe/