Chocolate and Hazelnut Parfaits

The metal rings needed for these smooth, creamy frozen desserts are now available at most kitchenware stores.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chocolate

Dessert

Ingredients

5 1/2 oz (150 g) bittersweet chocolate, chopped		2 cups hazelnuts, toasted, skinned, and finely ground; plus extra whole nuts, for garnish
1/2 cup sugar		2 cups heavy cream
3 large egg yolks

directions

Prep: 40 min Total: 45 min

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1
Bring the sugar and 1/4 cup water to a boil over high heat, stirring until the sugar dissolves. Boil, brushing down any sugar crystals that form on the inside of the pan with a pastry brush dipped in cold water, until the syrup reaches soft-ball stage (235°F/118°C).
2
Using a hand-held electric mixer, beat the egg yolks and chocolate. With the mixer running, slowly pour the hot syrup into the chocolate mixture. Beat until melted and completely cooled. Fold in 1 cup of the hazelnuts.
3
Whip the cream until it forms soft peaks. Fold the cream into the chocolate mixture.
4
Line a baking sheet with parchment paper. Place the rings on the sheet. Tape a strip of parchment paper around each ring, rising 1in (2.5cm) above the rim. Divide the chocolate mixture among the rings.
5
Level the surfaces of the parfaits with a metal spatula. Freeze until firm, about 2 hours.
6
Remove the parchment collars. Working quickly, briefly wrap a hot, wet kitchen towel around each ring, and slide the rings off. Press the remaining hazelnuts on to the sides of the parfaits, and sprinkle the tops with more and some whole nuts. Serve frozen.

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Chocolate and Hazelnut Parfaits

Ingredients

directions