Recipe Chocolate Parfait

Ingredients:

200 grams of cocoa type pan di stella, 125 grams of butter, 180 grams of dark chocolate, 500 ml of fresh cream, 250 gr of philadelphia, 2 teaspoons of vanilla essence, 100 grams of granulated sugar, 90 grams of walnuts chopped, caramel topping.

Doses for: 8 persone realization time: 50 minutes

Recipe:

We start by greasing a 20 cm diameter hinge mold. Crumble the biscuits and pour them into a container. Add the melted butter and mix with a ladle or spatula for cakes. Pour into the mold and press lightly to flatten the ingredients. We put the mold in the fridge for at least 30 minutes. Meanwhile melt the dark chocolate in a microwave or in a bain-marie, whip the fresh cream (the cream must be semi-whipped). Add the cream cheese, vanilla essence and granulated sugar in a bowl and work with the electric mixer. We combine the melted chocolate and continue with the mixer. We add the cream in two times by gently mixing with the spatula in a circular motion from bottom to top. Pour the mixture into the mold and level it. Coarsely chop the walnuts and cover the mixture with the latter. Let it rest in the refrigerator for at least 4 hours. After the hours of rest, we take out the mold and heat the edges with our hands and then gently remove them. Cut the semifreddo into slices, decorate it with caramel topping and serve it after a few minutes.

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