Almond nougat parfait with dark chocolate sauce

For 8 pieces
  • 25 g chopped almonds
  • 300 g whipped cream
  • 1 Egg (size M)
  • 35 g Icing sugar
  • 25 g liquid honey
  • 50 g Nut Nougat Cream
  • 25 g Dark chocolate - Chocolate
  • 1 TL Cocoa powder
  • 8 paper cuffs
  • Chocolate rolls
35 minutes
Roast the almonds in a pan without fat, turning until golden yellow, remove. Whip 200 g cream until stiff. Separate egg. Beat egg yolks, 25 g powdered sugar and honey in a tall mixing bowl with the whisk of the hand mixer to a creamy light mass. Beat the egg white until stiff and gradually add 10 g of powdered sugar. Beat until it becomes shiny. Carefully fold the egg yolk mass, egg whites, nut nougat cream and almonds into the cream. Fill into 8 wells of a muffin tin lined with paper sleeves and smooth down. Freeze in the freezer for about 4 hours. In the meantime, roughly chop the chocolate. Heat 100 g of cream in a small saucepan, add chocolate and 3/4 teaspoon cocoa and stir until the chocolate has melted. Let cool while stirring several times. Lift the paper sleeves out of the mold. Overturn the parfait, carefully remove the paper sleeves. Dust the parfait with 1/4 teaspoon of cocoa and serve decorated with chocolate rolls. Add the sauce
4 hours waiting time
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 17 g fat
  • 13 g carbohydrates


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