Parfait coffee (2)

Melt in a Bain-Marie chocolate 225 g.

Cut 6 strips 7.

5 cm high by putting double oven paper, so you get 6 cylinders (that secure with Staples) that fit exactly into one circular stencil for cookies by 7.

5 cm in diameter.

Insert a paper roll in the stencil and place it on a square of parchment paper.

Leaving the stencil around the cylinder of paper, pour in a little of the chocolate and roll it out with the brush on the base and on the walls.

Remove the stencil and gradually incorporate the other cylinders of paper, prepared in the same manner as other 5 chocolate baskets.

Let them firm up in the refrigerator.

Melt the remaining chocolate.

Heat 6 tablespoons of water, and mix in the sugar and simmer 5 minutes until it becomes syrupy.

Put the yolks in a bowl and coffee and cream.

slowly boiling syrup, stirring until the mixture becomes very thick and cold.

Put aside the whipped cream and pour the coffee cream.

Keep aside 1/3 of the mixture and mix the melted chocolate to the other 2/3.

Amalgamandovi baskets filled spoonfuls of chocolate and cream to coffee.

Ribbed surface of cream with a skewer or a toothpick and then freeze in the fridge until the parfait is solid.

Gently pull the paper from chocolate, transferred the Cupcakes in a box for the freezer and store in the freezer.

About 20 minutes before serving place the parfait on saucers and leave them at room temperature to help loosen.

To make it easier you can buy ready-made chocolate shells and fill them with the two creams, making them then freeze in the fridge.