Irish cream liqueur and white chocolate parfait with a warm chocolate sauce

Chocaholics will adore Paul Rankin's luxurious dessert - a frozen white chocolate parfait served with warm chocolate sauce
By Paul Rankin
Irish cream liqueur and white chocolate parfait with a warm chocolate sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus 4 hrs chilling
  • Effort: medium



  • 125 g white chocolate, chopped
  • 200 ml single cream
  • 6 egg yolks
  • 90 g sugar
  • 200 ml double cream
  • ½ tbsp vanilla essence
  • 3 tbsp Irish cream liqueur
  • chocolate curls, to decorate (optional)

For the warm chocolate sauce:

  • 175 ml single cream
  • 175 g dark chocolate, 70% cocoa solids
  • 45 g sugar

Tips and Suggestions

This recipe contains lightly cooked egg. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women because of the risk of salmonella poisoning


1. Melt the white chocolate in a bowl suspended over a pan of simmering water.

2. Place the single cream in a saucepan, bring just to the boil and set aside.

3. Whisk the egg yolks and sugar together in a bowl until the sugar has dissolved.

4. Pour in the boiled single cream, stirring continuously.

5. Return to the saucepan and cook over a medium heat, stirring constantly with a wooden spoon. Do not let it boil. The custard will be ready when the mixture coats the back of the spoon, or if a line drawn through the coating holds when the spoon is held up. It will take about 5 minutes to reach this stage.

6. Strain the custard through a fine sieve into a mixing bowl, and stir in the melted white chocolate.

7. Using a food processor or hand-held electric whisk, beat at a medium-low speed for 5-10 minutes, until the chocolate mixture is cool.

8. Whisk the double cream in a bowl until it holds soft peaks.

9. When the chocolate mixture is cool fold in, by hand, the double cream, vanilla flavouring and Irish cream liqueur.

10. Pour the mixture into a 1.5 litre mould or ovenproof glass dish lined with cling film (or a terrine mould similarly lined) and cover with more cling film.

11. Chill in the freezer for at least 4 hours, until set.

12. To make the warm chocolate sauce, melt the dark chocolate in a bowl suspended over a pan of simmering water.

13. Bring the cream to the boil in another saucepan and stir in the sugar to dissolve. Set aside until warm, not hot.

14. Stir in the melted chocolate and whisk until smooth. Keep warm. The sauce will keep in the fridge for several days and can be reheated in a bain-marie or very carefully on medium heat in the microwave. Remember, though, once chocolate has been scalded the flavour is ruined.

15. To serve, either turn the parfait out and slice it, or spoon out two quenelles for each person.

16. Place a slice of the parfait, or two quenelles, in the centre of each plate and drizzle the warm chocolate sauce over. Decorate with chocolate curls and serve.

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