Chocolate Hazelnut Parfait

Caption of Chocolate Hazelnut Parfair. Image by Edward Daniel (c).

Edward Daniel Chocolate Hazelnut Parfait is one of those opulent desserts that rounds off an evening. I use Frangelico Hazelnut liquer which has a toasty… Recipes Chocolate Hazelnut Parfait European #

Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

50g cocoa
50g hazelnut
75g raw unrefined cane sugar
200g vegan yoghurt
½ lime, juice and zest
Water retained from chickpeas drained from can
3tbs Frangelico (hazelnut liquer)

Instructions

Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Dry roast the hazelnuts in the oven for about 15 minutes. Remove from oven and over a sieve remove the dry skin. Set to one side.
Place sugar in a saucepan over a medium heat. Stir continuously with a wooden spoon. As soon as the sugar crystalises immediately stir in the yoghurt. Coat and ensure well combined.
Add the cocoa to the sugar.
In a large mixer whisk the chick pea water until it turns white and thick. Keep whizzing and add the Frangelico and lime juice. Stir in the cocoa mixture with a spatula. Switch off the mixer. The parfait should be a deep chocolate colour.
Transfer the parfait to a serving bowl or into bowls and place in the fridge for about 30 minutes.
Serve chilled. Garnish with some lime zest, if preferred.