Sonali Ruder – New York, NY
My name is Sonali Ruder and I’m an ER doctor in New York. Although my job keeps me busy, in my free time I love to cook and experiment with new dishes. At work, I often talk to my patients about healthy living. I believe that good health is made up of a triad of mind, body, and spirit and that the quality of food that you put into your body is of the utmost importance. That’s why over the past few years, as organic markets have become more prevalent, I’ve become increasingly interested in organic food. I like the idea of eating food in its purest state, free of additives and preservatives; food that is minimally processed and grown in an eco-friendly environment. That’s why I love using Green & Black’s when I’m in the mood for something sweet. With this dish, I showcase chocolate in a triad of forms- solid chocolate wafers, liquid chocolate ganache, and whipped chocolate espresso mascarpone cream. The combination of chocolate and espresso is classic and the hazelnuts add a delightful crunch. When my husband and friends tasted my dish, they couldn’t believe it only had five ingredients! Chocolate Espresso Dream Parfaits.
Chocolate Espresso Dream Parfaits
Serves: 2
- 7 oz Green & Black’s Organic Espresso Dark Chocolate
- ¼ cup mascarpone cheese at room temperature
- 1 cup heavy whipping cream
- ¼ cup + 1 teaspoon confectioners sugar
- 2 tablespoons chopped hazelnuts
Make the chocolate wafers. Cover the bottom of a 13 x 9-inch baking tray with aluminum foil and tuck the ends under, making sure the foil is tight. Melt 2-oz. of chocolate over a double boiler, stirring until smooth. Pour the chocolate onto the foil and spread it evenly with a spatula into a rectangle, approximately 6 x 8-inches in size. Place the tray in the refrigerator and chill for 7-8 minutes until set. With a sharp knife, cut the chocolate into ¾-inch wide strips widthwise. Place back in refrigerator and chill for 1 hour.
Make the chocolate espresso mascarpone cream. Melt 3-oz. of chocolate over a double boiler, stirring until smooth. Remove from heat and let cool slightly. Place the mascarpone cheese and ¾ cup heavy cream in a large mixing bowl. Using an electric hand mixer, beat the mixture until soft peaks form. Add ¼ cup confectioners sugar and continue to beat until firm peaks form. Gently fold in the melted chocolate until evenly distributed. Place in refrigerator until ready to serve.
Make the chocolate ganache. Chop the remaining 2-oz. of chocolate into small pieces and place in a medium metal bowl. Heat the remaining ¼ cup heavy cream in a small saucepan over medium heat and bring just to a boil. Pour the hot cream over the chopped chocolate and whisk until smooth. Set aside
Remove the baking tray from the refrigerator and dust the chocolate wafers with 1 teaspoon confectioners sugar. Gently peel the wafers off the aluminum foil. To assemble the parfaits, divide the chocolate espresso mascarpone cream into 2 martini glasses. Drizzle with chocolate ganache. Sprinkle 1 tablespoon of chopped hazelnuts on top of each. Place two chocolate wafers in each glass. Serve extra wafers on the side. Serve immediately.
