"This one is for lovers of dark, bitter chocolate."



No votes yet


500ml cream
1 egg
1 egg yolk
75g caster sugar
150g Lindt Excellence 85% Cocoa
1 gelatine leaf
50g slivered almonds, toasted
50g pistachios, toasted

¼ teaspoon chilli powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place ¼ of the cream into a saucepan and bring to the boil on a moderate heat. In the meantime, break up the chocolate into small pieces.

Soak the gelatine leaf in a small bowl of cold water and set aside. Once the cream is boiling, turn off the heat. Add chocolate all at once, whisking until mixture is smooth and glossy; set aside.

Whip remaining cream to ribbon stage.

Mix together egg and sugar in a electric mixer with a whisk attachment until light and fluffy. Fold chocolate mixture into the eggs, creating a smooth mass.

Dissolve the gelatine and mix into the chocolate mix. Gently fold in cream, nuts (and chilli).

Place mixture into a paper lined 25 cm long rectangle cake tin; smooth the top; cover with cling film and freeze overnight.

Cut into 3cm-wide portions; allow to sit on serving plate; garnish and serve. The key to serving parfait is to allow the dessert to sit on the serving plate to defrost for 10 minutes or so.