Melt the two chocolates reparately in the
microwave oven at medium potency for 1 minute. Remove and stir,
and put back for another minute if it's not melted completely.
Brush the molds with dark chocolate and place in the refrigerator
inmediately to harden.
Pour each chocolate in separated bowls. Divide the whipped cream,
and the butter between the two bowls. Fold the chocolate into
the cream, and fill the molds with two kinds of chocolates, and
freeze.
English Cream: In a sauce pan boil the milk
with the vanilla, to perfume.
In a glass stir the yolks with the sugar and pour into the milk
stiring constantly, so as not to burn. It should not boil.
ASSEMBLY: Unmold each parfait, and place them
on a plate decorated with the cream and a mint leaf.
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