Iced hazelnut parfait with hot chocolate sauce

Serves: 8

Iced hazelnut parfait with hot chocolate sauce

There is no great skill needed to prepare this pudding but, as the base is a sabayon, you need to stand over the mixture and whisk it for a good 10-15 minutes.  Unfortunately, because the egg yolks are warmed and slightly cooked over hot water, you can’t delegate the job to a Kitchen Aid mixer. You may need to order the Frangelico (a hazelnut liqueur) online unless you know of a local supply. It is fairly essential as it gives the parfaits a little kick of alcohol.


  • For the iced parfaits
  • 200g blanched hazelnuts
  • 6 large egg yolks
  • 100g caster sugar
  • 190ml Frangelico liqueur
  • 300ml double cream
  • For the hot chocolate sauce
  • 125g plain chocolate, at least 70% cocoa solids, roughly chopped
  • 50g golden syrup
  • 30g light muscovado sugar
  • 40g unsalted butter
  • 190ml double cream
Iced hazelnut parfait with hot chocolate sauce


  1. Wet 8 x 150ml dariole moulds with a little cold water and line each with cling film. The water makes the cling film adhere to the moulds. Heat the oven to 190˚c, fan oven 170˚, mark 5. Lay the hazelnuts out on a baking tray and roast in the oven for 8-10 minutes until golden and smelling nutty. Leave to cool completely. Either finely chop by hand or place in a food processor and blend until finely chopped. Set aside.
  2. Place the egg yolks, sugar and Frangelico in a bowl that sits comfortably over a saucepan. Fill the saucepan with about 5-6 cm water and bring to a gently simmer. While the water is heating up, with an electric beater, whisk the egg mixture for 1-2 minutes. Place the bowl over the saucepan and continue to whisk over the heat for 10-12 minutes until the mixture has tripled in volume and is thick and bulky. If you have a thermometer it should read about 70-75˚c. Lift the bowl off the saucepan and place in a sink filled with about 5-6cm cold water. Continue to whisk until the sabayon is completely cold.
  3. Whisk the cream to barely floppy peaks and fold in the chopped nuts. Fold into the sabayon. Spoon into the prepared dariole moulds and place on a tray. Cover with cling film and freeze overnight.
  4. On the day you want to eat the parfaits, make the chocolate sauce. Place all the ingredients in a saucepan and stir over a gentle heat until the sauce is smooth. Unmould the iced hazelnut parfaits and peel off the cling film. Serve with the warm chocolate sauce.
Iced hazelnut parfait with hot chocolate sauce