Chocolate Parfait with Raspberries
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 673 mg | (17 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 egg yolks
- 50 grams powdered sugar
- 200 grams Dark chocolate
- 1 Tbsp cocoa powder
- 1 pinch salt
- ½ tsp cinnamon
- 500 grams Whipped cream
- 50 grams liquid Whipped cream (for serving)
- 1 Tbsp roasted slivered almonds (for garnish)
- 1 Tbsp fresh Raspberries
- 1 tsp powdered sugar (for dusting)
Preparation steps
1.
Melt chocolate over a hot water bath and cool. Mix yolks with powdered sugar and salt until frothy. Add cinnamon, cocoa and chocolate. Beat heavy cream until stiff and fold into mixture.
2.
Pour into a small rectangular baking dish, smooth and cover with foil. Refrigerate until mixture is firm. Remove from refrigerator, dip base of dish in hot water and remove from pan, using a knife to remove edges if needed. Garnish with cream, almonds and raspberries. Dust with powdered sugar to serve.
