Recipe

Dark chocolate and hazelnut frozen parfait

This creamy frozen dessert is rich in flavour, and most definitely a crowd pleasing dish.

Feb 28, 2011 1:00pm
  • 30 mins cooking
  • Makes 6 Item
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Ingredients

Dark chocolate and hazelnut frozen parfait
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (165g) chocolate-hazelnut spread
  • 1/4 cup (60ml) coffee-flavoured liqueur
  • 2 eggs
  • 3 egg yolks
  • 1/3 cup (75g) caster sugar
  • 1 cup (250ml) thickened cream, extra
  • 140 gram dark eating chocolate, grated coarsely
  • 1/3 cup (40g) finely chopped roasted hazelnuts
  • 100 gram dark eating chocolate, grated coarsely, extra
  • 150 gram melted white eating chocolate
  • 1/3 cup finely chopped roasted macadamias
  • 100 gram coarsely grated white eating chocolate

Method

Dark chocolate and hazelnut frozen parfait
  • 1
    Line six-hole (¾-cup/180ml) Texas muffin pan with paper cases.
  • 2
    Combine cream, chocolate-hazelnut spread and liqueur in small saucepan; stir over low heat until smooth.
  • 3
    Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy; with motor operating, gradually beat warm chocolate mixture into egg mixture. Transfer parfait to large bowl; refrigerate 20 minutes or until mixture thickens slightly.
  • 4
    Beat extra cream in small bowl with electric mixer until soft peaks form; fold into parfait with grated chocolate and nuts. Pour mixture into cases. Cover loosely with plastic wrap; freeze overnight.
  • 5
    Lift parfaits out of pan; serve immediately, topped with extra grated chocolate.

Notes

For a different variation you can make white chocolate and macadamia frozen parfaits Omit chocolate-hazelnut spread and replace with 150g melted white eating chocolate. Omit grated dark chocolate. Omit hazelnuts and replace with ⅓ cup finely chopped roasted macadamias. Top parfaits with 100g coarsely grated white eating chocolate. We used freeform paper cases made by pushing a 16cm square of paper (we used paper about the same thickness as printer paper) into un-greased pan holes, followed by a 16cm square of baking paper.

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