Crunchy praline and rich, velvety parfait come together in a truly decadent dessert.
chocolate parfait with hazelnut praline
For the parfait
125g dark chocolate
50g milk chocolate
1/2 cup caster sugar
For the praline
1/2 cup water
1/2 cup sugar
Chop the dark and milk chocolate into small pieces and place evenly in a large glass bowl over a pot of just simmering (not boiling) water. Add the cream and heat with the chocolate for about 10-15 minutes - do not stir.
Remove from the heat and stir gently to incorporate the cream and chocolate.
Separate the eggs, setting the whites aside. Add the egg yolks into the cream and chocolate mixture, and whisk for 1 minute. Place the bowl in the fridge to cool while you prepare the whites.
Whisk the egg whites in a clean bowl until soft peaks form, add the caster sugar 1 tablespoon at a time and keep whisking (either by hand or with a mixture) until the sugar is well incorporated.
When the chocolate mixture has cooled completely, carefully fold in the egg whites and pour into 10 moulds (90ml capacity). Freeze overnight.
Before serving the parfait, prepare the praline. Toast the hazelnuts in a pan until lightly golden and chop roughly.
Place 1/2 cup boiling water into a small pot, add the sugar and allow it to dissolve while stirring with a wooden spoon.
Turn on the heat and gently simmer the mixture, continuing until it begins to change colour. When it reaches a light caramel shade, add the hazelnuts, toss to cover them and quickly pour everything out onto a greaseproof baking tray or silicone mat. Allow the caramel to cool completely, then drop the tray onto the floor from waist height - this should crack the caramel into large shards. You can also pulse some in a food processor to make a fine praline.
Remove the parfait moulds from the freezer and loosen them by dipping their bases into hot water for a few seconds, turning and squeezing gently. The parfait cases should come out with a little time and patience.
Serve with the hazelnut caramel shards and fine praline sprinkled on top.