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 ⅓ 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
