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Chocolate and Hazelnut Parfait

Use - 6843
Monarch Flexible Mould

This mould is ideal for frozen desserts – a parfait is a very simply made ice cream. Vary the recipe by adding fruit purée instead of the chocolate and hazelnuts.

Serves 6 –8

110g ( 4oz) hazelnuts
110g ( 4oz) plain chocolate
568ml carton double cream
2 eggs, medium, separated
175g ( 6oz) icing sugar

To decorate

Chocolate curls
Wafer biscuits

Rinse the mould with cold water.

Stand the mould on a baking tray ( make sure the tray fits in the freezer )

Toast the hazelnuts under a hot grill ,making sure they do not burn, then transfer to a food processor. Process until quite finely chopped but not a powder. Alternatively, chop with a knife or grind in a pestle and mortar.

Break the chocolate into pieces, put into a bowl and melt gently over a pan of hot water. Alternatively, melt in the microwave oven. Stir until smooth. Set aside to cool but do not allow to harden.

Pour the cream into a large bowl and whisk until the cream forms soft peaks. Set aside.

Put the egg yolks into another bowl with 2 tablespoons of the icing sugar. Whisk until thick. Set aside.

Put the egg whites into a bowl and whisk until fairly stiff but not solid. Whisk in the remaining sugar – the mixture will not be stiff – but make sure it is not runny.

Fold the hazelnuts into the cream with the melted and cooled chocolate.

Fold the egg yolk mixture and egg white mixture into the cream.

Make sure all the ingredients are very thoroughly and evenly combined.

Pour the mixture into the wetted mould.

Cover the top of the mould with cling film and transfer to the freezer.

To unmould

When completely frozen, simply invert the mould onto a serving plate and peel the mould upwards and away from the parfait.

The parfait should be removed from the freezer and turned out approximately 20 minutes before it is to be served. This allows the parfait to soften slightly before eating.

Decorate with chocolate curls and serve with wafer biscuits.

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