DessertRecipesVegan

Chocolate Hazelnut Parfait

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

Chocolate Hazelnut Parfait is one of those opulent desserts that rounds off an evening. I use Frangelico Hazelnut liquer which has a toasty flavour and enhances this alluring Chocolate Hazelnut Parfait.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Chocolate Hazelnut Parfait. Image by Edward Daniel (c).
#
Serves: 4 Prep Time: Cooking Time:
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 liqueur)

Instructions

  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. 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.
  3. 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.
  4. Add the cocoa to the sugar.
  5. 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.
  6. Transfer the parfait to a serving bowl or into bowls and place in the fridge for about 30 minutes.
  7. Serve chilled. Just before serving litter with hazelnuts. Garnish with some lime zest, if preferred.

 

0 comment
0
FacebookTwitterPinterestEmail

You may also like

Vegan Stock

Sponge Fingers

Cauliflower Adobo

Salsify with Cucumber Mignonette

Seared Lion’s Mane Steak

Koupes

Salsify with Pomegranate Mignonette

Celeriac Wild Mushroom Pithivier

Chocolate Espresso Cake

Aloo Tikki

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.