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Chocolate Cone Mosaic Filled with Sour Cherry-White Chocolate Parfait

White and Dark Chocolate Cone Mosaic filled with Sour Cherry-white Chocolate Parfait by Chef Dave Bergmann of Bergmann's On LombardChef Dave Bergmann,
Bergmann’s On Lombard

The chocolate mosaic cones are made with parchment paper molds and can be made days in advance.

Ingredients
Parfait
6 oz white chocolate
1/2 cup cream cheese, softened
2 tsp sugar
1 tsp lime juice
1 cup whipping cream
1/2 cup sour cherries

Chocolate cone
4 oz semi-sweet chocolate, finely chopped
2 oz white chocolate, finely chopped

Method
Parfait

  1. In a double boiler, over low heat, melt white chocolate.
  2. In a bowl, beat cream cheese with sugar and lime juice. Pour in melted chocolate and set aside to cool.
  3. In a separate bowl, whip cream to soft peaks and fold into chocolate cream cheese mixture. Carefully fold in cherries and chill in fridge for one hour.

Chocolate cone

  1. In a double boiler, over low heat, melt semi-sweet chocolate.
  2. In another double boiler, over low heat, melt white chocolate.
  3. Cut a triangle of parchment paper to form a cone, approximately 12″ x 6″ x 6″.
  4. Using a pastry brush, paint the inside of the cone, alternating chocolates to create a marbled look. Stand cones in a glass and chill one hour. Remove parchment.

To serve

  1. Spoon parfait into chilled cones and serve on chilled plates with vanilla bean anglais and fresh fruit.

Yields 4 servings