Ingredients
Method
1.Line six-hole (¾-cup/180ml) Texas muffin pan with paper cases.
2.Combine cream, chocolate-hazelnut spread and liqueur in small saucepan; stir over low heat until smooth.
3.Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy; with motor operating, gradually beat warm chocolate mixture into egg mixture. Transfer parfait to large bowl; refrigerate 20 minutes or until mixture thickens slightly.
4.Beat extra cream in small bowl with electric mixer until soft peaks form; fold into parfait with grated chocolate and nuts. Pour mixture into cases. Cover loosely with plastic wrap; freeze overnight.
5.Lift parfaits out of pan; serve immediately, topped with extra grated chocolate.
For a different variation you can make white chocolate and macadamia frozen parfaits Omit chocolate-hazelnut spread and replace with 150g melted white eating chocolate. Omit grated dark chocolate. Omit hazelnuts and replace with â…“ cup finely chopped roasted macadamias. Top parfaits with 100g coarsely grated white eating chocolate. We used freeform paper cases made by pushing a 16cm square of paper (we used paper about the same thickness as printer paper) into un-greased pan holes, followed by a 16cm square of baking paper.
Note
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