Chocolate Hazelnut Parfait

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.

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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 )


  • 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)


  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.


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