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.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".