Chocolate Hazelnut Parfait

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.