White chocolate contains no cocoa mass. That sounds like a minor detail, but it matters enormously when freezing: without cocoa mass, a chocolate-and-cream mixture is more likely to freeze into a hard block than a smooth, sliceable slice. The solution is already built into this recipe: 3 egg yolks, heated together with 100 g of sugar and the cream at 70°C in the mixing bowl to form a stable emulsion. That is exactly what keeps the parfait sliceable after a night in the freezer, rather than rock solid.
We have been making this parfait for years whenever we need a dinner-party dessert that can be prepared entirely in advance. Active preparation time: just under 20 minutes in the Thermomix®. The rest is waiting for the freezer to do its work.
White Chocolate Parfait with the Thermomix®
Ingredients 0 / 4 ✓
- 300 g white chocolate
- 500 g double cream
- 3 egg yolks
- 100 g sugar
Instructions 0 / 7
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1
Prepare the freezer mould.
Line a freezer mould (at least 1 litre capacity) with cling film and place it in the fridge.
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2
Chop the chocolate.
Break the chocolate into pieces, place it in the mixing bowl, chop for 8 sec / speed 8 and set aside.
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3
Whip the cream.
Insert the butterfly whisk. Rinse the mixing bowl with ice-cold water, add 400 g of double cream, and whip on speed 3.5 until stiff. Transfer to the fridge and keep cold. Remove the butterfly whisk.
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4
Heat the parfait base.
Place the remaining cream, 200 g of chocolate, egg yolks, and sugar in the mixing bowl. Heat for 8 min / 70°C / speed 2, leave to cool, then blend for 10 sec / speed 8.
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5
Fold in the cream.
Add the whipped cream and fold in for 10 sec / speed 3.
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6
Freeze the parfait.
Pour the parfait mixture into the prepared mould, scatter the remaining chocolate pieces over the top (they will sink in), cover, and freeze.
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7
Serve the parfait.
Before serving, leave to thaw for 10 minutes at room temperature.
Tip: A spiced caramel cream pairs beautifully with this white chocolate parfait. You can spread it over the parfait while it is still freezing. Alternatively, warm the caramel cream gently and stir it in just before the parfait sets completely. The result is a white chocolate parfait with a caramel swirl.
Video
Nutrition per serving
Why the egg yolks are not optional
Parfait is not a simple whipped cream ice cream. The classic method combines egg yolks, sugar, and fat into a liaison that stays smooth even at sub-zero temperatures. In the Thermomix®, this works more precisely than a bain-marie: 8 minutes at 70°C on speed 2 is the threshold at which the egg yolks bind the cream without curdling. Above 75°C the mixture would scramble. The Thermomix® holds that temperature constant, which is nearly impossible to achieve by hand on the hob.
The result: a cream that, once frozen, cuts cleanly with a knife and melts on the palate immediately rather than crumbling.
Freeze overnight, not for 4 hours
Many parfait recipes say “at least 4 hours”. That is the bare minimum, but if you set the parfait at midday and plan to serve it in the evening, you risk a soft centre. We recommend freezing overnight: at least 8 hours. The mixture will then be firm all the way through but not glassy hard. If you are serving the parfait the next day, leave it to thaw for 10 minutes at room temperature and it will slice without trouble.
For the mould: use a loaf tin with at least 1 litre capacity, lined with cling film. Use the film later to turn the parfait out, so you do not need to wrestle it free from the tin.
Chocolate and equipment
- For the chocolate, we recommend a good-quality white couverture. Cheap bars melt less cleanly and can make the emulsion harder to achieve.
- If you want to serve the parfait in individual portions, silicone moulds work well because the frozen mixture presses out easily.
- For plating, flat dessert plates help keep the slices in place.
Caramel swirl: the quickest upgrade
The recipe card already mentions this: a spiced caramel cream can be stirred in just before the parfait freezes completely, or spread over the still-soft surface. The result is a parfait with a caramel swirl that stays visible once sliced. If you prefer a sauce, warm the cream gently and pour it over the thawed slices just before serving.
Looking for more ice cream recipes
This parfait is an evening dessert that cannot be rushed. If you want something for more spontaneous moments, try our walnut ice cream with the Thermomix® and our yoghurt ice cream with the Thermomix®. Neither requires an egg yolk liaison, both have a slightly lighter texture, and both slice just as well once frozen. Our quick blueberry buttermilk ice cream is the option for hot days when you cannot wait 8 hours.
What other recipes do differently
Goes well with: Brownie.
We often see the claim that a cheap white chocolate bar works just as well as couverture. It does not. Couverture contains 30 per cent or more cocoa butter, melts more cleanly, and combines with the warm cream without lumps. On the question of moulds, we see two camps: a loaf tin lined with cling film for turning out, or the mixture poured directly into glasses. We use the loaf tin because slices present more elegantly. On freezing time, 4 to 5 hours is often cited, but that is just barely enough. With at least 6 hours, and preferably overnight, the centre sets properly. Served with a few raspberries or a cold berry sauce, the parfait gets exactly the acidity that the sweet chocolate needs.
