step one: Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Remove the bowl from the pan and stir until completely smooth. Leave to cool.
step two: Meanwhile, whisk the egg yolks and sugar in a separate bowl until light and fluffy. In a third bowl, whip the cream until it stands in soft peaks. Carefully stir the melted chocolate into the egg yolk mixture, then gently fold in the whipped cream.
step three: Line a 900g (2lb) loaf tin with oiled clingfilm and pour in the mixture. Cover with clingfilm and freeze for at least 4 hours or preferably overnight until solid.
step four: Remove the parfait from the freezer about 20 minutes before you are ready to serve. Turn out onto a flat plate and peel away the clingfilm. Dip your knife into a bowl of hot water and cut into slices. Arrange on plates and scatter around fresh raspberries and grated chocolate to serve.
- 450g (1lb) plain chocolate (70% cocoa solids), broken into squares
- 4 egg yolks
- 100g (4oz) golden caster sugar
- 600ml (1 pint) double cream
- 450g (1lb) fresh raspberries, to serve grapeseed oil, for greasing