Chocolate Trinity Parfaits

• 12 ounces semisweet chocolate (8 ounces broken into 1/2-ounce pieces and 4 ounces finely grated)
• 6 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened cocoa
• 1 teaspoon pure vanilla extract

1. To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.
2. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler.
3. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.
4. Remove from the heat and stir until smooth.
5. Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
6. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
7. Whisk on high until stiff peaks form, about 1 1/2 minutes.
8. Remove the bowl from the mixer.
9. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.
10. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
11. Transfer the dark chocolate cream to a stainless steel bowl.
12. Tightly cover the top with film wrap and refrigerate until needed.
13. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
14. Mix on medium until stiff peaks form, about 4 to 5 minutes.
15. Transfer the cocoa cream to a stainless steel bowl.
16. Tightly cover the top with film wrap and refrigerate until needed.
17. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
18. Mix on high until stiff peaks form, about 1 1/4 minutes.
19. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate.
20. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
21. To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream.
22. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters.
23. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream.
24. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream.
25. Refrigerate the parfaits until just a few minutes before serving.

chocolate, heavy cream, sugar, unsweetened cocoa, vanilla

Taken from www.foodnetwork.com/recipes/chocolate-trinity-parfaits-recipe.html (may not work)