Almond-nougat parfait with dark chocolate sauce
very easy
Ingredients
- 25 g chopped almonds
- 1 fresh egg (Gr. M)
- 25 g + 1 tablespoon icing sugar
- 300 g Whipped cream
- 25 g liquid honey
- 50 g Nut nougat cream (spreadable)
- 50 g Fine dark chocolate
- 7-10 Tbsp 1 1/2 tsp cocoa
- 7-10 Tbsp Chocolate rolls to decorate
- 8 (approx. 5 cm Ø) Paper sleeves
- 7-10 Tbsp Cling film
Directions
- 1
Place the cuffs in the recesses of a muffin tray. ##Almonds## in a pan without fat roast golden yellow and take out. Separate ##egg##. Whisk the egg yolks and 25 g icing sugar with the whisks of the hand mixer for 4-5 minutes until white and creamy.
- 2
Beat the egg whites until very stiff, adding 1 tbsp. icing sugar. Beat 200 g ##cream## until stiff. Fold egg yolk mixture, honey, nougat cream, nuts and beaten egg white into the cream.
- 3
Pour the parfait mixture into the cuffs and smooth it down. Cover with foil and freeze for at least 4 hours.
- 4
In the meantime, break the chocolate into pieces. Heat 100 g cream in a small pot. Add the chocolate and 1 tsp. cocoa and stir until the chocolate has melted. Let it cool down while stirring several times.
- 5
Carefully remove paper cuffs from the parfait. Dust with the rest of the cocoa. Add chocolate sauce. Add chocolate rolls if necessary.
Nutrition Facts
240 kcal
15 g
18 g
3 g
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