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1
To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.
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2
Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler.
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3
Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.
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4
Remove from the heat and stir until smooth.
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5
Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
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6
Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
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7
Whisk on high until stiff peaks form, about 1 1/2 minutes.
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8
Remove the bowl from the mixer.
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9
Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.
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10
Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
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11
Transfer the dark chocolate cream to a stainless steel bowl.
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12
Tightly cover the top with film wrap and refrigerate until needed.
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13
To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
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14
Mix on medium until stiff peaks form, about 4 to 5 minutes.
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15
Transfer the cocoa cream to a stainless steel bowl.
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16
Tightly cover the top with film wrap and refrigerate until needed.
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17
To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
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18
Mix on high until stiff peaks form, about 1 1/4 minutes.
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19
Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate.
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20
Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
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21
To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream.
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22
Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters.
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23
Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream.
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24
For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream.
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25
Refrigerate the parfaits until just a few minutes before serving.
