Dark chocolate parfait

Ingredients for Dark chocolate parfait

Instructions for Dark chocolate parfait

To prepare the Dark chocolate parfait recipe, please follow these instructions:

Put hazel nuts on a baking sheet and set it in the hot oven and roast them for the shell separa and hazelnut kernels are light brown. Take the plate out, hazelnut kernels, let cool slightly.

Take a handful of hazelnuts and rub them against each other between two Palms so the shells go by. Chop the hazel nuts coarsely and style them to the page.

Chop the chocolate very fine and it came in a bowl. Warm sour cream up to the boil in a small saucepan. Take the Pan from the heat, add the chocolate and whisk vigorously to the chocolate is melted and the mass is uniformly. Add the four egg yolks under heavy whipping

Pour the chocolate mass back in the bowl and let it cool down until the consistency is soft. Add the chopped hazelnuts.

Whip the cream lightly in a bowl. Add if necessary. 2 tbsp. orange liqueur. Turn the cream skimmed in the chocolate mass and pour it in a form.

Style, if desired. the freezer on freezing and freeze the ice for at least 3 hours or until it has been frozen. Take the ice cream out of the freezer 20 minutes before serving and place it in the fridge.