Dark Chocolate And Hazelnut Frozen Parfait
- 1 1/2 cup heavy cream
- 2/3 cup chocolate-hazelnut spread
- 1/4 cup coffee liqueur
- 2 None large eggs, plus 3 large egg yolks
- 1/3 cup granulated sugar
- 8.5 oz dark chocolate, coarsely grated
- 8.5 oz white chocolate, 5 oz melted, remaining coarsely grated
- 1/3 cup finely chopped toasted hazelnuts
- 1/3 cup finely chopped toasted macadamia nuts
- Line a 6-cup deep muffin pan with paper liners.
- Combine 1/2 cup heavy cream, chocolate-hazelnut spread and liqueur in a small saucepan. Stir over low heat until smooth.
- Whip eggs, egg yolks and sugar until thick and creamy. Gradually beat warm chocolate mixture into egg mixture. Transfer to a large bowl and chill for 20 mins, or until mixture thickens slightly.
- Beat remaining cream to soft peaks. Fold into parfait along with 5 oz dark chocolate, melted white chocolate and nuts. Distribute between paper liners, cover loosely with plastic wrap and freeze overnight.
- Remove parfaits from pan. Serve immediately, topped with remaining chopped chocolate.
heavy cream, chocolatehazelnut spread, coffee liqueur, eggs, sugar, chocolate, white chocolate, hazelnuts, nuts
Taken from recipes-plus.com/api/v2.0/recipes/33118 (may not work)